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 ixContributors List xiiiPart A: Food Manufacturing: Background 1Section I: Principles and Establishments Classification 31. Fundamentals of Food Manufacturing 5Wai-Kit Nip2. Fermented Products and Their Manufacture 45Wai-Kit Nip3. Food Manufacturing in the United States: Standard Industrial Classification 85Y.H. HuiSection II: Flavors: Food Processing, Product Developments, and Recent Advances 1174. Food Flavorings: Principles of Applications 119Taiwo O. Omobuwajo5. Product Development 131Taiwo O. Omobuwajo6. Extraction Modes 147Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz7. Distillation and Drying 157Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Sı´lvio A.B. Vieira de Melo, and David Lee Nelson8. Genetic Engineering 169Gláucia Maria Pastore and Gabriela Alves Macedo9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria 179Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski10. Flavor Production by Solid and Liquid Fermentation 193Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski11. Herbs, Spices, and Essential Oils 205Alain DarrietSection III: Food Sanitation and Establishment Inspection 22112. FDA GMPs, HACCP, and the Food Code 223Nanna Cross13. Food Establishment Inspection 245Y.H. HuiPart B: Food Products Manufacturing 257Section IV: Bakery Products 25914. Manufacturing of Bread and Bakery Products 261Weibiao Zhou and Nantawan Therdthai15. Muffins and Bagels 279Nanna Cross16. Fundamentals of Cakes: Ingredients and Production 307Frank D. Conforti17. Traditional Italian Products from Wheat and Other Starchy Flours 327M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti18. Flavor Migration in Solid Food Matrices 389Yi-Chung FuSection V: Beverages 41719. Carbonated Beverages 419Daniel W. Bena20. The Beer Brewing Process: Wort Production and Beer Fermentation 443Ronnie Willaert21. Manufacture of Whisky 507Takefumi YoneyaSection VI: Cereals: Rice and Noodles 52122. Rice-Based Products 523C.M. Rosell and C. Collar23. Asian (Oriental) Noodles and Their Manufacture 539Wai-Kit NipSection VII: Cheeses 56524. Cheddar and Related Hard Cheeses 567Stephanie Clark and Shantanu Agarwal25. Pasteurized Process and Related Cheeses 595Stephanie Clark and Shantanu Agarwal26. Cottage Cheese 617Stephanie Clark and David E. Potter27. Cheese Varieties Made by Direct Acidification of Hot Milk 635Ramesh C. Chandan28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel 651Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. MagnaniSection VIII: Confectionery 67329. Chocolate and Cocoa 675Randall Hofberger and Nina Ann Tanabe30. Confectionery: Inspection and Enforcement 695Y.H. HuiSection IX: Fats and Oils 70331. Margarine and Dairy Spreads: Processing and Technology 705Pernille Gerstenberg Kirkeby32. Cream Products 725David W. Everett33. Influence of Processing on Virgin Olive Oil Quality 751Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mínguez-MosqueraSection X: Fruits and Fruit Juices 77134. Apple: Production, Chemistry, and Processing 773Nirmal K. Sinha35. Strawberries and Blueberries: Phytonutrients and Products 793Nirmal K. Sinha36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple 815Lillian G. Po37. Fruit Juices 847Terri D. Boylston38. Dried Banana 867Raquel Pinho Ferreira Guiné and Maria João Barroca Dias39. Fresh-Cut Fruits 879Olga Martín-Belloso, Robert Soliva-Fortuny, and Gemma Oms-OliuSection XI: Functional Foods 90140. Functional Foods and Ingredients 903Chung-Ja C. Jackson and Gopinadhan Paliyath41. Functional Foods: International Considerations 939Kelley Fitzpatrick42. Functional Foods Based on Dairy Ingredients 957Ramesh C. Chandan and N.P. Shah43. Functional Properties of Milk Constituents 971Ramesh C. Chandan44. Functional Foods Based on Meat Products 989Francisco Jiménez-Comenero45. Gluten-Free Cereal Products as a Functional Food 1017Elke K. Arendt and Michelle M. MooreVolume 1 Index 1037Volume 1 Contents 1065Volume 2 Contents 1069Cumulative Index 1073

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 ixContributors List xiiiPart A: Food Manufacturing: Background 1Section I: Principles and Establishments Classification 31. Fundamentals of Food Manufacturing 5Wai-Kit Nip2. Fermented Products and Their Manufacture 45Wai-Kit Nip3. Food Manufacturing in the United States: Standard Industrial Classification 85Y.H. HuiSection II: Flavors: Food Processing, Product Developments, and Recent Advances 1174. Food Flavorings: Principles of Applications 119Taiwo O. Omobuwajo5. Product Development 131Taiwo O. Omobuwajo6. Extraction Modes 147Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz7. Distillation and Drying 157Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Sı´lvio A.B. Vieira de Melo, and David Lee Nelson8. Genetic Engineering 169Gláucia Maria Pastore and Gabriela Alves Macedo9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria 179Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski10. Flavor Production by Solid and Liquid Fermentation 193Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski11. Herbs, Spices, and Essential Oils 205Alain DarrietSection III: Food Sanitation and Establishment Inspection 22112. FDA GMPs, HACCP, and the Food Code 223Nanna Cross13. Food Establishment Inspection 245Y.H. HuiPart B: Food Products Manufacturing 257Section IV: Bakery Products 25914. Manufacturing of Bread and Bakery Products 261Weibiao Zhou and Nantawan Therdthai15. Muffins and Bagels 279Nanna Cross16. Fundamentals of Cakes: Ingredients and Production 307Frank D. Conforti17. Traditional Italian Products from Wheat and Other Starchy Flours 327M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti18. Flavor Migration in Solid Food Matrices 389Yi-Chung FuSection V: Beverages 41719. Carbonated Beverages 419Daniel W. Bena20. The Beer Brewing Process: Wort Production and Beer Fermentation 443Ronnie Willaert21. Manufacture of Whisky 507Takefumi YoneyaSection VI: Cereals: Rice and Noodles 52122. Rice-Based Products 523C.M. Rosell and C. Collar23. Asian (Oriental) Noodles and Their Manufacture 539Wai-Kit NipSection VII: Cheeses 56524. Cheddar and Related Hard Cheeses 567Stephanie Clark and Shantanu Agarwal25. Pasteurized Process and Related Cheeses 595Stephanie Clark and Shantanu Agarwal26. Cottage Cheese 617Stephanie Clark and David E. Potter27. Cheese Varieties Made by Direct Acidification of Hot Milk 635Ramesh C. Chandan28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel 651Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. MagnaniSection VIII: Confectionery 67329. Chocolate and Cocoa 675Randall Hofberger and Nina Ann Tanabe30. Confectionery: Inspection and Enforcement 695Y.H. HuiSection IX: Fats and Oils 70331. Margarine and Dairy Spreads: Processing and Technology 705Pernille Gerstenberg Kirkeby32. Cream Products 725David W. Everett33. Influence of Processing on Virgin Olive Oil Quality 751Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mínguez-MosqueraSection X: Fruits and Fruit Juices 77134. Apple: Production, Chemistry, and Processing 773Nirmal K. Sinha35. Strawberries and Blueberries: Phytonutrients and Products 793Nirmal K. Sinha36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple 815Lillian G. Po37. Fruit Juices 847Terri D. Boylston38. Dried Banana 867Raquel Pinho Ferreira Guiné and Maria João Barroca Dias39. Fresh-Cut Fruits 879Olga Martín-Belloso, Robert Soliva-Fortuny, and Gemma Oms-OliuSection XI: Functional Foods 90140. Functional Foods and Ingredients 903Chung-Ja C. Jackson and Gopinadhan Paliyath41. Functional Foods: International Considerations 939Kelley Fitzpatrick42. Functional Foods Based on Dairy Ingredients 957Ramesh C. Chandan and N.P. Shah43. Functional Properties of Milk Constituents 971Ramesh C. Chandan44. Functional Foods Based on Meat Products 989Francisco Jiménez-Comenero45. Gluten-Free Cereal Products as a Functional Food 1017Elke K. Arendt and Michelle M. MooreVolume 1 Index 1037Volume 1 Contents 1065Volume 2 Contents 1069Cumulative Index 1073

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 ixContributors List xiiiPart A: Food Manufacturing: Background 1Section I: Principles and Establishments Classification 31. Fundamentals of Food Manufacturing 5Wai-Kit Nip2. Fermented Products and Their Manufacture 45Wai-Kit Nip3. Food Manufacturing in the United States: Standard Industrial Classification 85Y.H. HuiSection II: Flavors: Food Processing, Product Developments, and Recent Advances 1174. Food Flavorings: Principles of Applications 119Taiwo O. Omobuwajo5. Product Development 131Taiwo O. Omobuwajo6. Extraction Modes 147Marisa F. Mendes, Fernando L.P. Pessoa, Sı´lvio A.B. Vieira De Melo, and Eduardo M. Queiroz7. Distillation and Drying 157Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Sı´lvio A.B. Vieira de Melo, and David Lee Nelson8. Genetic Engineering 169Gláucia Maria Pastore and Gabriela Alves Macedo9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria 179Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski10. Flavor Production by Solid and Liquid Fermentation 193Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski11. Herbs, Spices, and Essential Oils 205Alain DarrietSection III: Food Sanitation and Establishment Inspection 22112. FDA GMPs, HACCP, and the Food Code 223Nanna Cross13. Food Establishment Inspection 245Y.H. HuiPart B: Food Products Manufacturing 257Section IV: Bakery Products 25914. Manufacturing of Bread and Bakery Products 261Weibiao Zhou and Nantawan Therdthai15. Muffins and Bagels 279Nanna Cross16. Fundamentals of Cakes: Ingredients and Production 307Frank D. Conforti17. Traditional Italian Products from Wheat and Other Starchy Flours 327M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti18. Flavor Migration in Solid Food Matrices 389Yi-Chung FuSection V: Beverages 41719. Carbonated Beverages 419Daniel W. Bena20. The Beer Brewing Process: Wort Production and Beer Fermentation 443Ronnie Willaert21. Manufacture of Whisky 507Takefumi YoneyaSection VI: Cereals: Rice and Noodles 52122. Rice-Based Products 523C.M. Rosell and C. Collar23. Asian (Oriental) Noodles and Their Manufacture 539Wai-Kit NipSection VII: Cheeses 56524. Cheddar and Related Hard Cheeses 567Stephanie Clark and Shantanu Agarwal25. Pasteurized Process and Related Cheeses 595Stephanie Clark and Shantanu Agarwal26. Cottage Cheese 617Stephanie Clark and David E. Potter27. Cheese Varieties Made by Direct Acidification of Hot Milk 635Ramesh C. Chandan28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel 651Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. MagnaniSection VIII: Confectionery 67329. Chocolate and Cocoa 675Randall Hofberger and Nina Ann Tanabe30. Confectionery: Inspection and Enforcement 695Y.H. HuiSection IX: Fats and Oils 70331. Margarine and Dairy Spreads: Processing and Technology 705Pernille Gerstenberg Kirkeby32. Cream Products 725David W. Everett33. Influence of Processing on Virgin Olive Oil Quality 751Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mínguez-MosqueraSection X: Fruits and Fruit Juices 77134. Apple: Production, Chemistry, and Processing 773Nirmal K. Sinha35. Strawberries and Blueberries: Phytonutrients and Products 793Nirmal K. Sinha36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple 815Lillian G. Po37. Fruit Juices 847Terri D. Boylston38. Dried Banana 867Raquel Pinho Ferreira Guiné and Maria João Barroca Dias39. Fresh-Cut Fruits 879Olga Martín-Belloso, Robert Soliva-Fortuny, and Gemma Oms-OliuSection XI: Functional Foods 90140. Functional Foods and Ingredients 903Chung-Ja C. Jackson and Gopinadhan Paliyath41. Functional Foods: International Considerations 939Kelley Fitzpatrick42. Functional Foods Based on Dairy Ingredients 957Ramesh C. Chandan and N.P. Shah43. Functional Properties of Milk Constituents 971Ramesh C. Chandan44. Functional Foods Based on Meat Products 989Francisco Jiménez-Comenero45. Gluten-Free Cereal Products as a Functional Food 1017Elke K. Arendt and Michelle M. MooreVolume 1 Index 1037Volume 1 Contents 1065Volume 2 Contents 1069Cumulative Index 1073