Handbook of Food Products Manufacturing PDF ePub eBook

Books Info:

Handbook of Food Products Manufacturing free pdf This authoritative reference covers food manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. It includes an overview of food manufacturing principles- and, presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends. For each commodity, information includes the details of commercial processing of several representative foods.

About Y.H. Hui

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 Toldra, PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia.

Details Book

Author : Y.H. Hui
Publisher : John Wiley
Data Published : 18 May 2007
ISBN : 047012525X
EAN : 9780470125250
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 1221 pages
Age + : 15 years
Language : English
Rating :

Reviews Handbook of Food Products Manufacturing



17 Comments Add a comment




Related eBooks Download


  • Handbook of Food Products Manufacturing free pdfHandbook of Food Products Manufacturing

    Covers the manufacturing and processing of foods in: Bakery. Beverages. Cereals. Cheese. Confectionary. Fats. Fruits. and Functional Foods Includes coverage of manufacturing principles Presents details of commercial processing for each commodity including (where appropriate) a general introduction..


  • Food Processing Handbook free pdfFood Processing Handbook

    The second edition of the Food Processing Handbook presents a comprehensive review of technologies. procedures and innovations in food processing. stressing topics vital to the food industry today and pinpointing the trends in future research and development..


  • Food Processing Handbook free pdfFood Processing Handbook

    The second edition of the Food Processing Handbook presents a comprehensive review of technologies. procedures and innovations in food processing. stressing topics vital to the food industry today and pinpointing the trends in future research and development..


  • Milk and Milk Products free pdfMilk and Milk Products

    Drawing from the various disciplines of food science. this textbook covers most major milk products. including butter. yogurt. cheese. concentrated and dried milk. desserts. and ice cream. It discusses the processing technology involved in producing each..


  • Milk and Milk Products free pdfMilk and Milk Products

    Drawing from the various disciplines of food science. this textbook covers most major milk products. including butter. yogurt. cheese. concentrated and dried milk. desserts. and ice cream. It discusses the processing technology involved in producing each..


  • Handbook of Food Products Manufacturing free pdfHandbook of Food Products Manufacturing

    . This authoritative reference covers food manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. It