Handbook of Food Products Manufacturing, Volume 2

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 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.

Preface ix

Contributors xiii

Part B: Food Products Manufacturing (Continued) 1

Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases 3

46. Bioactive Peptides from Food Proteins 5
Hannu Korhonen and Anne Pihlanto

47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 39
Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera

48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds 55
Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano

49. Functional Microbes: Technology for Health Foods 67
Maria Saarela and Tiina Mattila-Sandholm

50. Enterococci and Dairy Products 85
Giorgio Giraffa

51. Fermented Milk: Health Benefits Beyond Probiotic Effect 99
Todor Vasiljevic and Nagendra P. Shah

52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential 117
Venu Gangur

53. Functional Foods, Herbs, and Aging 135
Carlos Kusano Bucalen Ferrari

54. Functional Foods and Gastrointestinal Disorders 153
Jude Ryan, Shomik Sibartie, Liam O’Mahony, and Fergus Shanahan

55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng 175
Vladimir Vuksan and John L. Sievenpiper

56. Functional Foods and Minerals: Calcium 201
John J.B. Anderson

Section XIII: Meat and Meat Products 215

57. Thermal Processing 217
Isabel Guerrero Legarreta

58. Ham 233
Fidel Toldrá

59. Sausages 251
Fidel Toldrá and Milagro Reig

60. Fermented Meat Production 265
Fidel Toldrá

61. Processed Pork Meat Flavors 281
Fidel Toldrá and Mónica Flores

62. Sensory Quality of Meat Products 303
Fidel Toldrá and Mónica Flores

Section XIV: Milk and Milk Products 329

63. Processing Quality Fluid Milk Products 331
James V. Chambers and Somjit Surapat

64. Milk Composition, Physical and Processing Characteristics 347
Ramesh C. Chandan

65. Genetics and Milk Production 379
Stephanie Clark and Michael J. Costello

66. Flavored Milks 403
Kayanush J. Aryana

67. Fermented Milks Popular in Europe and North America 411
A.Y. Tamime and R.K. Robinson

68. Fermented Milk in Asia 431
Sardar Iftekharudin Ahmed and Jutatip Wangsai

69. Goat Milk, Its Products and Nutrition 449
Young W. Park and George F.W. Haenlein

70. Bioactive Peptides in Dairy Products 489
Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello

71. Science and Technology of Sour Cream 519
Wilfried Rieder

72. Dairy Protein Hydrolysates 537
Ifendu A. Nnanna and Chao Wu

73. The Manufacture and Applications of Casein-Derived Ingredients 557
John E. O’Connell and Cal Flynn

74. Ice Cream and Frozen Desserts 593
Arun Kilara and Ramesh C. Chandan

75. Frozen Novelties 635
Jonathan Hopkinson

76. Yogurt 647
Lisa Pannell and Tonya C. Schoenfuss

77. Infant Formulas 677
G. Boehm, C. Beermann, G. Georgi, and B. Stahl

78. Biochemical Processes in the Production of Flavor in Milk and Milk Products 715
Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne Drake

Section XV: Poultry Products 749

79. Poultry Marination 751
Edith Ponce-Alquicira

80. Poultry Sausages 773
Alfonso Totosaus and M. Lourdes Pérez-Chabela

81. Flavor of Fresh and Frozen Poultry 781
Edith Ponce-Alquicira

82. Edible Packaging for Poultry and Poultry Products 795
Baciliza Quintero-Salazar and Edith Ponce-Alquicira

Section XVI: Seafood 815

83. Frozen Seafood Products Description 817
Nanna Cross

84. Processing Frozen Seafoods 855
Shann-Tzong Jiang and Tung-Ching Lee

85. Shellfish Freezing 893
Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi

86. Processing Formulated Fish and Fish Products 915
Jamilah Bakar

87. Flavorants from Seafood Byproducts 931
Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson

88. Seafood Processing: Basic Sanitation Practices 947
Nanna Cross

89. Sustainable Intensive Aquaculture 969
C.G. Carter

Section XVII: Vegetable Products 983

90. Frozen Vegetables and Product Descriptions 985
Nanna Cross

91. Frozen Avocados 997
Rosa María Galicia-Cabrera

92. Frozen French Fried Potatoes and Quality Assurance 1013
Nanna Cross

93. Paprika Production: Current Processing Techniques and Emerging Technologies 1031
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 1045
Nanna Cross

95. Soymilk and Tofu Manufacturing 1063
Sam K.C. Chang

96. Tomato Processing 1091
Rosa María Galicia-Cabrera

97. Dried Tomato 1109
Raquel Pinho Ferreira Guiné and Maria João Barroca Dias

Volume 2 Index 1123

Volume 1 Contents 1155

Volume 2 Contents 1159

Cumulative Index 1163