Broken Sound Parkway NW, Suite 300, CRC, Taylor and Francis, 2006. — 586 p.In Volume 1, the first group of topics covers the components and proeprties of food such as carbohydrate, protein, fat, vitamins, water, and pigments. The second group of topics covers the different categories of food products including, but not limited to, beverages, bakery, cereals, legumes, vegetables, fruits, milk, meat poultry, fats, oils, seafood, and wine. The third group of topics describes the analysis of food such as basic principles and various techniques (chemical method, spectroscopy, chromatography, mass spectrometry, and other analytical methodology). The last group of topics covers food microbiology such as basic considerations, spoilage, land and marine animals, and analytical methodology.
In Volume 2, the first group of topics covers the attributes of food such as sensory science, data base concepts, flavor, texture, and color. The second group of topics covers food fermentation including basic principles, quality, flavor, meat, milk, cultured products, cheese, yeasts, and pickles. The third group of topics covers food from the perspective of safety, workers health, and security, especially in the United States, such as food standards, food protection methods, filth, pathogens, migratory chemicals, food plant sanitation, retail food sanitation, establishment safety, animal feeds and drugs, and bio-terrorism. The fourth group of topics covers major functional food ingredients including, but not limited to, antioxidants, colors, aroma, flavor, spice, enzyme, emulsifiers, phytates, sorbates, artificial sweeteners, eggs, gums.
The last group of topics covers special topics in nutrition and health such as food allergy, Chinese edible botanicals, dietary supplements, and health related advertisement in the United States.
In Volume 3, most topics are related to food or chemical engineering. An introduction covers the units of operation in food engineering and food processing. Food drying discusses the basic principles of food dehydration and freeze drying. Two examples are provided: drying tropic fruits and drying pears. The thermal processing of food covers basic engineering principles. Four examples are provided: heat transfer,
temperature-time relationship, modeling, and deep-fat frying. Food freezing is discussed in relationship to: principles and food components, frozen storage, and frozen dough. Two examples are given: microwave and frozen foods and the quality and shelf-life of frozen meat.
The new engineering technology in food processing covers: minimal processed food, modified atmosphere packaging, ohmic and inductive heating, ultra sound, ultra light, aseptic packaging, irradiation, microwave, pulsed electric field, nanotechnology, sensors, and genetic engineering. Food packaging will be discussed from the following perspectives: plastics, paper, new development, and edible films and coatings. Two special examples include: packaging of frozen foods and thermal processing of packaged foods. Modeling in food engineering is explored in several fronts: kinetics, experimental design, and model building.
Two other topics covered in Volume 3 are: ingredient technology and waste management in food processing. Five areas in ingredient technology are: spices and seasonings, sweet flavors application, emulsion, gums, and pectin. Waste management in food processing covers: water waste, poultry waste, and meat waste.
Volume 4 covers major topics in the application of technology in food processing. The first topic concentrates on the different categories of food products including, but not limited to, bakery products, chocolate confectionery, mozzarella cheeses, processed cheese, yogurt, eggs, frozen dessert, edible fats and oils, hydrogenation of fats, Asian noodles, pasta, seafood processing, fish paste, surimi, caviar, roe, thermal processing of meat, frozen meat processing equipment, drycured ham, poultry carcass, canned poultry ham, poultry nugget and pâté, snacks, extrusion, coatings, vegetables horticulture and processing, tofu, beer, Chinese wine, wine biotechnology, and whiskey.
