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. Fidel Toldrá, 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. 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.

• 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.1. Fundamentals of Food Manufacturing (Wai-Kit Nip).2. Fermented Products and Their Manufacture (Wai-Kit Nip).3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui).Section II: Flavors: Food Processing, Product Developments, and Recent Advances.4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo).5. Product Development (Taiwo O. Omobuwajo).6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz).7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, S&ıacute;lvio A.B. Vieira de Melo, and David Lee Nelson).8. Genetic Engineering (Gláucia Maria Pastore and Gabriela Alves Macedo).9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski).10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski).11. Herbs, Spices, and Essential Oils (Alain Darriet).Section III: Food Sanitation and Establishment Inspection.12. FDA GMPs, HACCP, and the Food Code (Nanna Cross).13. Food Establishment Inspection (Y.H. Hui).PART B: FOOD PRODUCTS MANUFACTURING.Section IV: Bakery Products.14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai).15. Muffins and Bagels (Nanna Cross).16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti).17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti).18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu).Section V: Beverages.19. Carbonated Beverages (Daniel W. Bena).20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert).21. Manufacture of Whisky (Takefumi Yoneya).Section VI: Cereals: Rice and Noodles.22. Rice-Based Products (C.M. Rosell and C. Collar).23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip).Section VII: Cheeses.24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal).25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal).26. Cottage Cheese (Stephanie Clark and David E. Potter).27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan).28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani).Section VIII: Confectionery.29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe).30. Confectionery: Inspection and Enforcement (Y.H. Hui).Section IX: Fats and Oils.31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby).32. Cream Products (David W. Everett).33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mı´nguez-Mosquera).Section X: Fruits and Fruit Juices.34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha).35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha).36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po).37. Fruit Juices (Terri D. Boylston).38. Dried Banana (Raquel Pinho Ferreira Guine´ and Maria João Barroca Dias).39. Fresh-Cut Fruits (Olga Martı´n-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu).Section XI: Functional Foods.40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath).41. Functional Foods: International Considerations (Kelley Fitzpatrick).42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah).43. Functional Properties of Milk Constituents (Ramesh C. Chandan).44. Functional Foods Based on Meat Products (Francisco Jime´nez-Comenero).45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore).VOLUME 1 INDEX.VOLUME 1 CONTENTS.VOLUME 2 CONTENTS.CUMULATIVE INDEX.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.46. Bioactive Peptides from Food Proteins (Hannu Korhonen and Anne Pihlanto).47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects (Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera).48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds (Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano).49. Functional Microbes: Technology for Health Foods (Maria Saarela and Tiina Mattila-Sandholm).50. Enterococci and Dairy Products (Giorgio Giraffa).51. Fermented Milk: Health Benefits Beyond Probiotic Effect (Todor Vasiljevic and Nagendra P. Shah).52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential (Venu Gangur).53. Functional Foods, Herbs, and Aging (Carlos Kusano Bucalen Ferrari).54. Functional Foods and Gastrointestinal Disorders (Jude Ryan, Shomik Sibartie, Liam O'Mahony, and Fergus Shanahan).55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng (Vladimir Vuksan and John L. Sievenpiper).56. Functional Foods and Minerals: Calcium (John J.B. Anderson).Section XIII: Meat and Meat Products.57. Thermal Processing (Isabel Guerrero Legarreta).58. Ham (Fidel Toldrá).59. Sausages (Fidel Toldrá and Milagro Reig).60. Fermented Meat Production (Fidel Toldrá).61. Processed Pork Meat Flavors (Fidel Toldrá and Mónica Flores).62. Sensory Quality of Meat Products (Fidel Toldrá and Mónica Flores).Section XIV: Milk and Milk Products.63. Processing Quality Fluid Milk Products (James V. Chambers and Somjit Surapat).64. Milk Composition, Physical and Processing Characteristics (Ramesh C. Chandan).65. Genetics and Milk Production (Stephanie Clark and Michael J. Costello).66. Flavored Milks (Kayanush J. Aryana).67. Fermented Milks Popular in Europe and North America (A.Y. Tamime and R.K. Robinson).68. Fermented Milk in Asia (Sardar Iftekharudin Ahmed and Jutatip Wangsai).69. Goat Milk, Its Products and Nutrition (Young W. Park and George F.W. Haenlein).70. Bioactive Peptides in Dairy Products (Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello).71. Science and Technology of Sour Cream (Wilfried Rieder).72. Dairy Protein Hydrolysates (Ifendu A. Nnanna and Chao Wu).73. The Manufacture and Applications of Casein-Derived Ingredients (John E. O’Connell and Cal Flynn).74. Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan).75. Frozen Novelties (Jonathan Hopkinson).76. Yogurt (Lisa Pannell and Tonya C. Schoenfuss).77. Infant Formulas (G. Boehm, C. Beermann, G. Georgi, and B. Stahl).78. Biochemical Processes in the Production of Flavor in Milk and Milk Products (Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne Drake).Section XV: Poultry Products.79. Poultry Marination (Edith Ponce-Alquicira).80. Poultry Sausages (Alfonso Totosaus and M. Lourdes Pe´rez-Chabela).81. Flavor of Fresh and Frozen Poultry (Edith Ponce-Alquicira).82. Edible Packaging for Poultry and Poultry Products (Baciliza Quintero-Salazar and Edith Ponce-Alquicira).Section XVI: Seafood.83. Frozen Seafood Products Description (Nanna Cross).84. Processing Frozen Seafoods (Shann-Tzong Jiang and Tung-Ching Lee).85. Shellfish Freezing (Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi).86. Processing Formulated Fish and Fish Products (Jamilah Bakar).87. Flavorants from Seafood Byproducts (Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson).88. Seafood Processing: Basic Sanitation Practices (Nanna Cross).89. Sustainable Intensive Aquaculture (C.G. Carter).Section XVII: Vegetable Products.90. Frozen Vegetables and Product Descriptions (Nanna Cross).91. Frozen Avocados (Rosa Marı´a Galicia-Cabrera).92. Frozen French Fried Potatoes and Quality Assurance (Nanna Cross).93. Paprika Production: Current Processing Techniques and Emerging Technologies (María Isabel Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez).94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection (Nanna Cross).95. Soymilk and Tofu Manufacturing (Sam K.C. Chang).96. Tomato Processing (Rosa María Galicia-Cabrera).97. Dried Tomato (Raquel Pinho Ferreira Guiné and Maria João Barroca Dias).VOLUME 2 INDEX.VOLUME 1 CONTENTS.VOLUME 2 CONTENTS.CUMULATIVE INDEX.

"Each chapter is well written, at a scholarly level. This set is recommended for all libraries in institutions involved in food science." (American Reference Books Annual, March 2008)

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. Fidel Toldrá, 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. 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.

• 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.1. Fundamentals of Food Manufacturing (Wai-Kit Nip).2. Fermented Products and Their Manufacture (Wai-Kit Nip).3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui).Section II: Flavors: Food Processing, Product Developments, and Recent Advances.4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo).5. Product Development (Taiwo O. Omobuwajo).6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz).7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, S&ıacute;lvio A.B. Vieira de Melo, and David Lee Nelson).8. Genetic Engineering (Gláucia Maria Pastore and Gabriela Alves Macedo).9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski).10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski).11. Herbs, Spices, and Essential Oils (Alain Darriet).Section III: Food Sanitation and Establishment Inspection.12. FDA GMPs, HACCP, and the Food Code (Nanna Cross).13. Food Establishment Inspection (Y.H. Hui).PART B: FOOD PRODUCTS MANUFACTURING.Section IV: Bakery Products.14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai).15. Muffins and Bagels (Nanna Cross).16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti).17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti).18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu).Section V: Beverages.19. Carbonated Beverages (Daniel W. Bena).20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert).21. Manufacture of Whisky (Takefumi Yoneya).Section VI: Cereals: Rice and Noodles.22. Rice-Based Products (C.M. Rosell and C. Collar).23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip).Section VII: Cheeses.24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal).25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal).26. Cottage Cheese (Stephanie Clark and David E. Potter).27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan).28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani).Section VIII: Confectionery.29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe).30. Confectionery: Inspection and Enforcement (Y.H. Hui).Section IX: Fats and Oils.31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby).32. Cream Products (David W. Everett).33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mı´nguez-Mosquera).Section X: Fruits and Fruit Juices.34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha).35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha).36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po).37. Fruit Juices (Terri D. Boylston).38. Dried Banana (Raquel Pinho Ferreira Guine´ and Maria João Barroca Dias).39. Fresh-Cut Fruits (Olga Martı´n-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu).Section XI: Functional Foods.40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath).41. Functional Foods: International Considerations (Kelley Fitzpatrick).42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah).43. Functional Properties of Milk Constituents (Ramesh C. Chandan).44. Functional Foods Based on Meat Products (Francisco Jime´nez-Comenero).45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore).VOLUME 1 INDEX.VOLUME 1 CONTENTS.VOLUME 2 CONTENTS.CUMULATIVE INDEX.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.46. Bioactive Peptides from Food Proteins (Hannu Korhonen and Anne Pihlanto).47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects (Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera).48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds (Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano).49. Functional Microbes: Technology for Health Foods (Maria Saarela and Tiina Mattila-Sandholm).50. Enterococci and Dairy Products (Giorgio Giraffa).51. Fermented Milk: Health Benefits Beyond Probiotic Effect (Todor Vasiljevic and Nagendra P. Shah).52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential (Venu Gangur).53. Functional Foods, Herbs, and Aging (Carlos Kusano Bucalen Ferrari).54. Functional Foods and Gastrointestinal Disorders (Jude Ryan, Shomik Sibartie, Liam O'Mahony, and Fergus Shanahan).55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng (Vladimir Vuksan and John L. Sievenpiper).56. Functional Foods and Minerals: Calcium (John J.B. Anderson).Section XIII: Meat and Meat Products.57. Thermal Processing (Isabel Guerrero Legarreta).58. Ham (Fidel Toldrá).59. Sausages (Fidel Toldrá and Milagro Reig).60. Fermented Meat Production (Fidel Toldrá).61. Processed Pork Meat Flavors (Fidel Toldrá and Mónica Flores).62. Sensory Quality of Meat Products (Fidel Toldrá and Mónica Flores).Section XIV: Milk and Milk Products.63. Processing Quality Fluid Milk Products (James V. Chambers and Somjit Surapat).64. Milk Composition, Physical and Processing Characteristics (Ramesh C. Chandan).65. Genetics and Milk Production (Stephanie Clark and Michael J. Costello).66. Flavored Milks (Kayanush J. Aryana).67. Fermented Milks Popular in Europe and North America (A.Y. Tamime and R.K. Robinson).68. Fermented Milk in Asia (Sardar Iftekharudin Ahmed and Jutatip Wangsai).69. Goat Milk, Its Products and Nutrition (Young W. Park and George F.W. Haenlein).70. Bioactive Peptides in Dairy Products (Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello).71. Science and Technology of Sour Cream (Wilfried Rieder).72. Dairy Protein Hydrolysates (Ifendu A. Nnanna and Chao Wu).73. The Manufacture and Applications of Casein-Derived Ingredients (John E. O’Connell and Cal Flynn).74. Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan).75. Frozen Novelties (Jonathan Hopkinson).76. Yogurt (Lisa Pannell and Tonya C. Schoenfuss).77. Infant Formulas (G. Boehm, C. Beermann, G. Georgi, and B. Stahl).78. Biochemical Processes in the Production of Flavor in Milk and Milk Products (Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne Drake).Section XV: Poultry Products.79. Poultry Marination (Edith Ponce-Alquicira).80. Poultry Sausages (Alfonso Totosaus and M. Lourdes Pe´rez-Chabela).81. Flavor of Fresh and Frozen Poultry (Edith Ponce-Alquicira).82. Edible Packaging for Poultry and Poultry Products (Baciliza Quintero-Salazar and Edith Ponce-Alquicira).Section XVI: Seafood.83. Frozen Seafood Products Description (Nanna Cross).84. Processing Frozen Seafoods (Shann-Tzong Jiang and Tung-Ching Lee).85. Shellfish Freezing (Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi).86. Processing Formulated Fish and Fish Products (Jamilah Bakar).87. Flavorants from Seafood Byproducts (Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson).88. Seafood Processing: Basic Sanitation Practices (Nanna Cross).89. Sustainable Intensive Aquaculture (C.G. Carter).Section XVII: Vegetable Products.90. Frozen Vegetables and Product Descriptions (Nanna Cross).91. Frozen Avocados (Rosa Marı´a Galicia-Cabrera).92. Frozen French Fried Potatoes and Quality Assurance (Nanna Cross).93. Paprika Production: Current Processing Techniques and Emerging Technologies (María Isabel Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez).94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection (Nanna Cross).95. Soymilk and Tofu Manufacturing (Sam K.C. Chang).96. Tomato Processing (Rosa María Galicia-Cabrera).97. Dried Tomato (Raquel Pinho Ferreira Guiné and Maria João Barroca Dias).VOLUME 2 INDEX.VOLUME 1 CONTENTS.VOLUME 2 CONTENTS.CUMULATIVE INDEX.

"Each chapter is well written, at a scholarly level. This set is recommended for all libraries in institutions involved in food science." (American Reference Books Annual, March 2008)

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. Fidel Toldrá, 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. 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.

• 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.1. Fundamentals of Food Manufacturing (Wai-Kit Nip).2. Fermented Products and Their Manufacture (Wai-Kit Nip).3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui).Section II: Flavors: Food Processing, Product Developments, and Recent Advances.4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo).5. Product Development (Taiwo O. Omobuwajo).6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz).7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, S&ıacute;lvio A.B. Vieira de Melo, and David Lee Nelson).8. Genetic Engineering (Gláucia Maria Pastore and Gabriela Alves Macedo).9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski).10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski).11. Herbs, Spices, and Essential Oils (Alain Darriet).Section III: Food Sanitation and Establishment Inspection.12. FDA GMPs, HACCP, and the Food Code (Nanna Cross).13. Food Establishment Inspection (Y.H. Hui).PART B: FOOD PRODUCTS MANUFACTURING.Section IV: Bakery Products.14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai).15. Muffins and Bagels (Nanna Cross).16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti).17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti).18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu).Section V: Beverages.19. Carbonated Beverages (Daniel W. Bena).20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert).21. Manufacture of Whisky (Takefumi Yoneya).Section VI: Cereals: Rice and Noodles.22. Rice-Based Products (C.M. Rosell and C. Collar).23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip).Section VII: Cheeses.24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal).25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal).26. Cottage Cheese (Stephanie Clark and David E. Potter).27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan).28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani).Section VIII: Confectionery.29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe).30. Confectionery: Inspection and Enforcement (Y.H. Hui).Section IX: Fats and Oils.31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby).32. Cream Products (David W. Everett).33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mı´nguez-Mosquera).Section X: Fruits and Fruit Juices.34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha).35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha).36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po).37. Fruit Juices (Terri D. Boylston).38. Dried Banana (Raquel Pinho Ferreira Guine´ and Maria João Barroca Dias).39. Fresh-Cut Fruits (Olga Martı´n-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu).Section XI: Functional Foods.40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath).41. Functional Foods: International Considerations (Kelley Fitzpatrick).42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah).43. Functional Properties of Milk Constituents (Ramesh C. Chandan).44. Functional Foods Based on Meat Products (Francisco Jime´nez-Comenero).45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore).VOLUME 1 INDEX.VOLUME 1 CONTENTS.VOLUME 2 CONTENTS.CUMULATIVE INDEX.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.46. Bioactive Peptides from Food Proteins (Hannu Korhonen and Anne Pihlanto).47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects (Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera).48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds (Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano).49. Functional Microbes: Technology for Health Foods (Maria Saarela and Tiina Mattila-Sandholm).50. Enterococci and Dairy Products (Giorgio Giraffa).51. Fermented Milk: Health Benefits Beyond Probiotic Effect (Todor Vasiljevic and Nagendra P. Shah).52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential (Venu Gangur).53. Functional Foods, Herbs, and Aging (Carlos Kusano Bucalen Ferrari).54. Functional Foods and Gastrointestinal Disorders (Jude Ryan, Shomik Sibartie, Liam O'Mahony, and Fergus Shanahan).55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng (Vladimir Vuksan and John L. Sievenpiper).56. Functional Foods and Minerals: Calcium (John J.B. Anderson).Section XIII: Meat and Meat Products.57. Thermal Processing (Isabel Guerrero Legarreta).58. Ham (Fidel Toldrá).59. Sausages (Fidel Toldrá and Milagro Reig).60. Fermented Meat Production (Fidel Toldrá).61. Processed Pork Meat Flavors (Fidel Toldrá and Mónica Flores).62. Sensory Quality of Meat Products (Fidel Toldrá and Mónica Flores).Section XIV: Milk and Milk Products.63. Processing Quality Fluid Milk Products (James V. Chambers and Somjit Surapat).64. Milk Composition, Physical and Processing Characteristics (Ramesh C. Chandan).65. Genetics and Milk Production (Stephanie Clark and Michael J. Costello).66. Flavored Milks (Kayanush J. Aryana).67. Fermented Milks Popular in Europe and North America (A.Y. Tamime and R.K. Robinson).68. Fermented Milk in Asia (Sardar Iftekharudin Ahmed and Jutatip Wangsai).69. Goat Milk, Its Products and Nutrition (Young W. Park and George F.W. Haenlein).70. Bioactive Peptides in Dairy Products (Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello).71. Science and Technology of Sour Cream (Wilfried Rieder).72. Dairy Protein Hydrolysates (Ifendu A. Nnanna and Chao Wu).73. The Manufacture and Applications of Casein-Derived Ingredients (John E. O’Connell and Cal Flynn).74. Ice Cream and Frozen Desserts (Arun Kilara and Ramesh C. Chandan).75. Frozen Novelties (Jonathan Hopkinson).76. Yogurt (Lisa Pannell and Tonya C. Schoenfuss).77. Infant Formulas (G. Boehm, C. Beermann, G. Georgi, and B. Stahl).78. Biochemical Processes in the Production of Flavor in Milk and Milk Products (Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne Drake).Section XV: Poultry Products.79. Poultry Marination (Edith Ponce-Alquicira).80. Poultry Sausages (Alfonso Totosaus and M. Lourdes Pe´rez-Chabela).81. Flavor of Fresh and Frozen Poultry (Edith Ponce-Alquicira).82. Edible Packaging for Poultry and Poultry Products (Baciliza Quintero-Salazar and Edith Ponce-Alquicira).Section XVI: Seafood.83. Frozen Seafood Products Description (Nanna Cross).84. Processing Frozen Seafoods (Shann-Tzong Jiang and Tung-Ching Lee).85. Shellfish Freezing (Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi).86. Processing Formulated Fish and Fish Products (Jamilah Bakar).87. Flavorants from Seafood Byproducts (Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson).88. Seafood Processing: Basic Sanitation Practices (Nanna Cross).89. Sustainable Intensive Aquaculture (C.G. Carter).Section XVII: Vegetable Products.90. Frozen Vegetables and Product Descriptions (Nanna Cross).91. Frozen Avocados (Rosa Marı´a Galicia-Cabrera).92. Frozen French Fried Potatoes and Quality Assurance (Nanna Cross).93. Paprika Production: Current Processing Techniques and Emerging Technologies (María Isabel Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez).94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection (Nanna Cross).95. Soymilk and Tofu Manufacturing (Sam K.C. Chang).96. Tomato Processing (Rosa María Galicia-Cabrera).97. Dried Tomato (Raquel Pinho Ferreira Guiné and Maria João Barroca Dias).VOLUME 2 INDEX.VOLUME 1 CONTENTS.VOLUME 2 CONTENTS.CUMULATIVE INDEX.

"Each chapter is well written, at a scholarly level. This set is recommended for all libraries in institutions involved in food science." (American Reference Books Annual, March 2008)