Food Handbook

1 Production, distribution and legislation.- 1.1 Introduction.- 1.2 Food production and food distribution.- 1.3 Purchasing.- 1.4 Packaging.- 1.5 Food legislation.- 1.6 Consumerism.- 2 Quality deterioration and spoilage.- 2.1 Introduction.- 2.2 Physical spoilage.- 2.3 Chemical, biochemical or enzymatic spoilage.- 2.4 Microbial spoilage.- 2.5 Spoilage by parasites.- 2.6 Spoilage by vermin.- 3 Methods of preservation.- 3.1 Introduction.- 3.2 Stimulation of the activity of enzymes and microorganisms.- 3.3 Removal of pathogenic and spoilage microorganisms.- 3.4 Retarding the activity of enzymes and microorganisms.- 3.5 Killing microorganisms.- 4 Additives and contaminants.- 4.1 Introduction.- 4.2 Additives.- 4.3 Legislation in connection with additives.- 4.4 Contaminants.- 4.5 Legislation concerning contaminants.- 5 Meat and meat products.- 5.1 Introduction.- 5.2 The slaughter process.- 5.3 Kinds of meat.- 5.4 Organs.- 5.5 Hanging and maturation.- 5.6 Quality deterioration, spoilage and storage.- 5.7 Colour formation and colour preservation in meat and meat products.- 5.8 Minced or chopped meat.- 5.9 Meat products.- 5.10 Cooked products and gelatine.- 5.11 Flavours, sauces and soups.- 5.12 Standards by law.- 6 Game and fowl.- 6.1 Introduction - game.- 6.2 Kinds of game.- 6.3 Introduction - poultry or fowl.- 6.4 Kinds of poultry.- 6.5 Quality deterioration, spoilage and storage.- 6.6 Products of game and fowl.- 6.7 Legislation.- 7 Fish.- 7.1 Introduction.- 7.2 Production and distribution.- 7.3 Kinds of fish.- 7.4 Fish products.- 7.5 Quality deterioration, spoilage and storage.- 7.6 Legislation.- 8 Crustaceans and shellfish.- 8.1 Introduction.- 8.2 Kinds of crustaceans.- 8.3 Kinds of shellfish.- 8.4 Products of crustaceans and shellfish.- 8.5 Quality deterioration, spoilage and storage.- 9 Milk and some milk products.- 9.1 Introduction.- 9.2 Production and processing.- 9.3 Milk and milk products.- 9.4 Quality deterioration, spoilage and storage.- 9.5 Legislation.- 9.6 Control.- 10 Butter.- 10.1 Introduction.- 10.2 Production and distribution.- 10.3 Kinds of butter.- 10.4 Quality deterioration, spoilage and storage.- 10.5 Legislation.- 11 Cheese.- 11.1 Introduction.- 11.2 The production of Dutch cheese (cows' milk).- 11.3 Classification of cheese.- 11.4 Kinds of cheese.- 11.5 Fresh cheese.- 11.6 Processed cheese.- 11.7 Legislation.- 12 Eggs.- 12.1 Introduction.- 12.2 Structure of the egg.- 12.3 Production and distribution.- 12.4 Eggs and egg products.- 12.5 Quality deterioration, spoilage and storage.- 12.6 Legislation.- 13 Oils and fats.- 13.1 Introduction.- 13.2 Production of oils and fats.- 13.3 Fat and oil types.- 13.4 Products which contain oils or fats.- 13.5 Quality deterioration, spoilage and storage.- 13.6 Legislation.- 14 Margarine.- 14.1 Introduction.- 14.2 Manufacture.- 14.3 Kinds of margarine.- 14.4 Quality deterioration, spoilage and storage.- 14.5 Legislation.- 15 Cereals.- 15.1 Introduction.- 15.2 Structure of cereal fruit.- 15.3 Production and distribution.- 15.4 Kinds of cereals and their products.- 15.5 Quality deterioration, spoilage and storage.- 15.6 Legislation.- 16 Thickeners.- 16.1 Introduction.- 16.2 Products based on carbohydrates.- 16.3 Products based on fats.- 16.4 Products based on proteins.- 16.5 Pudding powders.- 16.6 Legislation.- 17 Bread.- 17.1 Introduction.- 17.2 Production and distribution.- 17.3 The bread production process based on yeast dough.- 17.4 Kinds of bread.- 17.5 Bakers'1 Production, distribution and legislation.- 1.1 Introduction.- 1.2 Food production and food distribution.- 1.3 Purchasing.- 1.4 Packaging.- 1.5 Food legislation.- 1.6 Consumerism.- 2 Quality deterioration and spoilage.- 2.1 Introduction.- 2.2 Physical spoilage.- 2.3 Chemical, biochemical or enzymatic spoilage.- 2.4 Microbial spoilage.- 2.5 Spoilage by parasites.- 2.6 Spoilage by vermin.- 3 Methods of preservation.- 3.1 Introduction.- 3.2 Stimulation of the activity of enzymes and microorganisms.- 3.3 Removal of pathogenic and spoilage microorganisms.- 3.4 Retarding the activity of enzymes and microorganisms.- 3.5 Killing microorganisms.- 4 Additives and contaminants.- 4.1 Introduction.- 4.2 Additives.- 4.3 Legislation in connection with additives.- 4.4 Contaminants.- 4.5 Legislation concerning contaminants.- 5 Meat and meat products.- 5.1 Introduction.- 5.2 The slaughter process.- 5.3 Kinds of meat.- 5.4 Organs.- 5.5 Hanging and maturation.- 5.6 Quality deterioration, spoilage and storage.- 5.7 Colour formation and colour preservation in meat and meat products.- 5.8 Minced or chopped meat.- 5.9 Meat products.- 5.10 Cooked products and gelatine.- 5.11 Flavours, sauces and soups.- 5.12 Standards by law.- 6 Game and fowl.- 6.1 Introduction - game.- 6.2 Kinds of game.- 6.3 Introduction - poultry or fowl.- 6.4 Kinds of poultry.- 6.5 Quality deterioration, spoilage and storage.- 6.6 Products of game and fowl.- 6.7 Legislation.- 7 Fish.- 7.1 Introduction.- 7.2 Production and distribution.- 7.3 Kinds of fish.- 7.4 Fish products.- 7.5 Quality deterioration, spoilage and storage.- 7.6 Legislation.- 8 Crustaceans and shellfish.- 8.1 Introduction.- 8.2 Kinds of crustaceans.- 8.3 Kinds of shellfish.- 8.4 Products of crustaceans and shellfish.- 8.5 Quality deterioration, spoilage and storage.- 9 Milk and some milk products.- 9.1 Introduction.- 9.2 Production and processing.- 9.3 Milk and milk products.- 9.4 Quality deterioration, spoilage and storage.- 9.5 Legislation.- 9.6 Control.- 10 Butter.- 10.1 Introduction.- 10.2 Production and distribution.- 10.3 Kinds of butter.- 10.4 Quality deterioration, spoilage and storage.- 10.5 Legislation.- 11 Cheese.- 11.1 Introduction.- 11.2 The production of Dutch cheese (cows' milk).- 11.3 Classification of cheese.- 11.4 Kinds of cheese.- 11.5 Fresh cheese.- 11.6 Processed cheese.- 11.7 Legislation.- 12 Eggs.- 12.1 Introduction.- 12.2 Structure of the egg.- 12.3 Production and distribution.- 12.4 Eggs and egg products.- 12.5 Quality deterioration, spoilage and storage.- 12.6 Legislation.- 13 Oils and fats.- 13.1 Introduction.- 13.2 Production of oils and fats.- 13.3 Fat and oil types.- 13.4 Products which contain oils or fats.- 13.5 Quality deterioration, spoilage and storage.- 13.6 Legislation.- 14 Margarine.- 14.1 Introduction.- 14.2 Manufacture.- 14.3 Kinds of margarine.- 14.4 Quality deterioration, spoilage and storage.- 14.5 Legislation.- 15 Cereals.- 15.1 Introduction.- 15.2 Structure of cereal fruit.- 15.3 Production and distribution.- 15.4 Kinds of cereals and their products.- 15.5 Quality deterioration, spoilage and storage.- 15.6 Legislation.- 16 Thickeners.- 16.1 Introduction.- 16.2 Products based on carbohydrates.- 16.3 Products based on fats.- 16.4 Products based on proteins.- 16.5 Pudding powders.- 16.6 Legislation.- 17 Bread.- 17.1 Introduction.- 17.2 Production and distribution.- 17.3 The bread production process based on yeast dough.- 17.4 Kinds of bread.- 17.5 Bakers'products.- 17.6 Quality deterioration, spoilage and storage.- 17.7 Legislation.- 18 Pulses.- 18.1 Introduction.- 18.2 Production and distribution.- 18.3 Kinds of pulses.- 18.4 Pulse products.- 18.5 Quality deterioration, spoilage and storage.- 18.6 Legislation.- 19 Potatoes.- 19.1 Introduction.- 19.2 Potato cultivation.- 19.3 Potatoes and potato products.- 19.4 Quality deterioration, spoilage and storage.- 19.5 Legislation.- 20 Vegetables.- 20.1 Introduction.- 20.2 Production and distribution.- 20.3 Kinds: division according to edible part.- 20.4 Vegetables and vegetable products.- 20.5 Quality deterioration, spoilage and storage.- 20.6 Legislation.- 21 Fruit.- 21.1 Introduction.- 21.2 Production and distribution.- 21.3 Kinds of fruit.- 21.4 Quality deterioration, spoilage and storage.- 21.5 Nuts and seeds.- 21.6 Fruit preserves.- 21.7 Legislation.- 22 Fungi.- 22.1 Introduction.- 22.2 Kinds.- 22.3 Preserved fungi.- 22.4 Quality deterioration, spoilage and storage.- 22.5 Legislation.- 23 Herbs and spices.- 23.1 Introduction.- 23.2 Flavour compounds in herbs and spices.- 23.3 Types: division of herbs and spices.- 23.4 Products.- 23.5 Quality deterioration, spoilage and storage.- 23.6 Legislation.- 24 Salt.- 24.1 Introduction.- 24.2 Production and distribution.- 24.3 Kinds of salt.- 24.4 Quality deterioration, spoilage and storage.- 24.5 Legislation.- 25 Sugar, syrup, confectionery and sweeteners.- 25.1 Introduction.- 25.2 The production of beet sugar.- 25.3 The production of cane sugar.- 25.4 Kinds of sugar.- 25.5 Kinds of syrup.- 25.6 Confectionery, liquorice and wine gums.- 25.7 Sweeteners.- 25.8 Quality deterioration, spoilage and storage.- 25.9 Legislation.- 26 Honey.- 26.1 Introduction.- 26.2 Production and distribution.- 26.3 Kinds of honey.- 26.4 Quality deterioration, spoilage and storage.- 27 Coffee.- 27.1 Introduction.- 27.2 Production and distribution.- 27.3 Products.- 27.4 Quality deterioration, spoilage and storage.- 27.5 Legislation.- 28 Tea.- 28.1 Introduction.- 28.2 Production and distribution.- 28.3 Kinds of tea.- 28.4 Quality deterioration, spoilage and storage.- 28.5 Legislation.- 29 Cocoa and chocolate.- 29.1 Introduction.- 29.2 Production and distribution.- 29.3 Cocoa and cocoa products.- 29.4 Quality deterioration, spoilage and storage.- 29.5 Legislation.- 30 Mineral water and beverages.- 30.1 Introduction.- 30.2 Natural mineral water.- 30.3 Fruit juices.- 30.4 Soft drinks.- 30.5 Quality deterioration, spoilage and storage.- 30.6 Legislation.- 31 Alcoholic drinks.- 31.1 Introduction.- 31.2 Beer.- 31.3 Wine.- 31.4 Distilled liquors.- 31.5 Legislation.- 32 Vinegar.- 32.1 Introduction.- 32.2 Vinegar production.- 32.3 Kinds of vinegar.- 32.4 Quality deterioration, spoilage and storage.- 32.5 Legislation.- Appendix: Literature review.