Results for 'y h hui'

1. Y. H. , Hui

Foodborne Disease Handbook, Second Edition

This volume contains pragmatic coverage of three important categories of gum, i.e., the cellulose gums, the plant seed gums, and the pectins. The chemical, physical and functional properties of each of the important food gums in these categories are reviewed and discussed in relation with their utility in food product applications.

Handbook of Vegetable Preservation and Processing

The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.New Topics in the Second Edition include:Flavors and sensory perceptionWaste and by-productsGenetic engineeringHACCPTracebackQuality assuranceFood processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.

1. Y H , Hui

Plant Sanitation for Food Processing and Food Service

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.

Handbook of Animal-Based Fermented Food and Beverage Technology

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including:Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservativesExopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour creamMeat products, including ham, salami, sausages, and Turkish pastirmaMalaysian and Indonesian fermented fish productsProbiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrierFermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Handbook of Plant-Based Fermented Food and Beverage Technology

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources.The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including:Soy beverages and sauce, soymilk, and tofuFruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruitsVegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppersCereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beerSpecialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beveragesIngredients such as proteolytic bacteria, enzymes, and probioticsFermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Handbook of Meat and Meat Processing

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.Topics discussed include:An overview of the meat-processing industryThe basic science of meat, with chapters on muscle biology, meat consumption, and chemistryMeat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contaminationThe primary processing of meat, including slaughter, carcass evaluation, and kosher lawsPrinciples and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinatingThe manufacture of processed meat products such as sausage and hamThe safety of meat products and meat workers, including sanitation issues and hazard analysisDrawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.