Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The<

part |2 pages

Part A Components

chapter 1|24 pages

Carbohydrate Chemistry

chapter 2|18 pages

Carbohydrates: Physical Properties

chapter 3|18 pages

Carbohydrates: Starch

chapter 6|14 pages

Protein: Denaturation

chapter 7|14 pages

Food Protein Functionality

chapter 8|22 pages

Lipid Chemistry and Biochemistry

chapter 9|28 pages

Fats: Physical Properties

chapter 10|18 pages

The Water-Soluble Vitamins

chapter 11|30 pages

Fat-Soluble Vitamins

chapter 12|18 pages

Fundamental Characteristics of Water

chapter 13|38 pages

Bioactive Amines

chapter 14|14 pages

Pigments in Plant Foods

part |2 pages

Part B Food Categories

chapter 15|18 pages

Carbonated Beverages

chapter 16|12 pages


chapter 19|20 pages

: Asian Fermented Soybean Products

chapter 20|16 pages

Vegetables: Types and Biology

chapter 21|12 pages

Nutritional Value of Vegetables

chapter 22|18 pages

Canned Vegetables:Product Descriptions

chapter 23|6 pages

: Frozen Vegetables: ProductDescriptions

chapter 25|8 pages

Frozen Fruits: ProductDescriptions

chapter 26|24 pages

Milk Proteins

chapter 28|18 pages

Meat: Chemistry and Biochemistry

chapter 29|8 pages

Chemical Composition of Red Meat

chapter 30|20 pages

Meat Species Identification

chapter 31|14 pages

Poultry: Chemistry and Biochemistry

chapter 32|22 pages

: Chemical Composition of PoultryMeat

chapter 33|14 pages

Poultry Processing Quality

chapter 34|22 pages

: Fats and Oils:Science and Applications

chapter 35|22 pages

: Fish Biology and Food Science

chapter 36|14 pages

: Edible Shellfish: Biology and Science

chapter 38|20 pages

: Frozen Seafood Products:Description

part |2 pages

Part C Food Analysis

part |2 pages

Part D Food Microbiology

chapter 50|12 pages

Microbiology of Food Systems

chapter 51|16 pages

Microbial Food Spoilage

chapter 52|44 pages

Microbiology of Land Muscle Foods

chapter 53|20 pages

Microbiology of MarineMuscle Foods

chapter 54|20 pages

Microbial Analysis of Foods

chapter 55|22 pages

Rapid Methods in Food Diagnostics

part |2 pages

Part E Food Attributes

part |2 pages

Part F Fermentation Principles

part |2 pages

Part G Food and Workers Safety, Food Security

chapter 71|10 pages

U.S. Food Standards and FoodGrades

chapter 73|14 pages

FDA’s GMPs, HACCP, andthe Food Code

chapter 75|16 pages

Food Pathogens and ConsumerPractices

chapter 77|12 pages

Food Plant: Sanitation and QualityAssurance

chapter 79|16 pages

Seafood Processing andU.S. HACCP QMP

chapter 81|8 pages

Animal Food (Feed) Product Safety

part |2 pages

Part H Functional Food Ingredients

chapter 83|44 pages

Food Additives

chapter 85|10 pages


chapter 86|16 pages

Synthetic Colorants

chapter 87|12 pages

Biosynthesis of Natural AromaCompounds

chapter 88|18 pages

Natural Flavors

chapter 89|28 pages

Spices and Herbs

chapter 91|18 pages

: Enzymes as Functional Ingredients

chapter 94|6 pages

Emulsions and Emulsifiers

chapter 95|6 pages

: Phytates

chapter 96|20 pages


chapter 97|18 pages

Artificial Sweeteners: An Overview

part |2 pages

Part I Nutrition and Health

part |2 pages

Part J Food Processing

chapter 102|16 pages

Units of Operations

part |2 pages

Part K Food Drying

chapter 104|18 pages

Dehydration of Tropical Fruits

chapter 105|14 pages

Drying Pears

part |2 pages

Part LThermal Processing

chapter 108|20 pages

Heat Transfer

chapter 110|12 pages

Modeling of Thermal Processingof Foods

chapter 111|6 pages

The Engineering Aspects ofDeep-Fat Frying

part |2 pages

Part M Freezing

chapter 112|14 pages

Principles of Food Refrigerationand Freezing

chapter 113|10 pages

Microwavable Frozen Food or Meals

chapter 114|10 pages

Frozen Food: Components andChemical Reactions

chapter 115|10 pages

Frozen Meat: Quality and Shelf Life

chapter 116|20 pages

Principles of Frozen Storage

chapter 117|8 pages

Freezing Bread Dough

part |2 pages

Part N New Technology

chapter 120|8 pages

Ohmic and Inductive Heating

chapter 121|10 pages

Power Ultrasound

chapter 122|14 pages

Ultraviolet Light

chapter 125|16 pages

Microwave Heating in FoodProcessing

part |2 pages

Part O Packaging

chapter 130|10 pages

Food Packaging: New Technology

chapter 131|16 pages

Food Packaging: Plastics

chapter 132|6 pages

Paper and Paperboard Packaging

chapter 133|8 pages

Frozen Food Packaging

chapter 134|10 pages

Thermal Processing ofPackaged Foods

chapter 135|12 pages

Edible Films and Coatings

part |2 pages

Part P Ingredients Technology

chapter 136|6 pages

Seasonings and Spices

chapter 137|8 pages

Sweet Flavor Application

chapter 138|14 pages

Food Emulsions

chapter 140|36 pages


part |2 pages

Part R Waste Management

part |2 pages

Part S Food Categories

chapter 148|52 pages

Bakery Products

chapter 149|12 pages


chapter 150|14 pages

Mozzarella and Scamorza Cheese

chapter 151|12 pages

Processed Cheese

chapter 152|16 pages


chapter 153|12 pages

Egg Biology

chapter 154|48 pages

Ice Cream and Frozen Desserts

chapter 156|6 pages

Fat Hydrogenation in FoodProcessing

chapter 157|14 pages

Manufacture of Asian (Oriental)Noodles

chapter 158|16 pages

Extruding and Drying of Pasta

chapter 159|14 pages

Seafood Products – Scienceand Technology

chapter 160|8 pages

Surimi and Surimi Analog Products

chapter 161|20 pages

Caviar and Fish Roe

chapter 162|10 pages

Thermal Processing of Meats

chapter 163|6 pages

Frozen Meat: Processing Equipment

chapter 164|12 pages

Dry-Cured Ham

chapter 165|6 pages

Poultry Carcass Evaluation

chapter 166|12 pages

Canned Poultry Products:Turkey Ham

chapter 167|8 pages

Processed Poultry Products:Nugget and Pâté

chapter 168|8 pages

Extruded Snacks

chapter 169|10 pages

Coating Snack Foods

chapter 170|10 pages

Vegetable: Horticulture andProcessing

chapter 171|24 pages

Chemistry and Technology of TofuMaking

chapter 172|20 pages

Biochemistry and Fermentationof Beer

chapter 173|52 pages

Chinese Wines: Jiu

chapter 175|10 pages

Manufacture of Whisky

part |2 pages

Part T : Food Fermentation

chapter 176|10 pages

Fermentation: Principles andMicroorganisms

chapter 177|20 pages

Fermented Food and Starter Cultures

chapter 178|24 pages

Manufacture of Fermented Product

chapter 179|8 pages

Sour Cream and Crème Fraîche

chapter 180|8 pages

Quality Control and Sanitation ofCheese

chapter 181|12 pages

Meat Fermentation

chapter 182|14 pages

Technologies for Jalapeño PepperPreservation

chapter 183|22 pages

Sourdough Bread

part |2 pages

Part V: Water Technology

chapter 190|8 pages

Water: Sources and Properties

chapter 191|18 pages

Water: Purification and Distribution

chapter 192|14 pages

Water: Chemistry and Analysis

chapter 193|30 pages

Beverage Plant Sanitation

part |2 pages

Part W: Food Safety and Security

chapter 194|10 pages


chapter 195|14 pages

Personal Hygiene

chapter 196|8 pages

Cleaning a Processing Plant

chapter 197|18 pages

Sanitation of Food ProcessingEquipment

chapter 198|14 pages

Frozen Food Plant Sanitation

chapter 200|34 pages

US FDA Guidances for FoodSecurity