Handbook of Food Products Manufacturing, Volume 1

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 Toldra, 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 List xiii Part A: Food Manufacturing: Background 1 Section I: Principles and Establishments Classification 3 1. Fundamentals of Food Manufacturing 5 Wai-Kit Nip 2. Fermented Products and Their Manufacture 45 Wai-Kit Nip 3. Food Manufacturing in the United States: Standard Industrial Classification 85 Y.H. Hui Section II: Flavors: Food Processing, Product Developments, and Recent Advances 117 4. Food Flavorings: Principles of Applications 119 Taiwo O. Omobuwajo 5. Product Development 131 Taiwo O. Omobuwajo 6. Extraction Modes 147 Marisa F. Mendes, Fernando L.P. Pessoa, Silvio A.B. Vieira De Melo, and Eduardo M. Queiroz 7. Distillation and Drying 157 Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Silvio A.B. Vieira de Melo, and David Lee Nelson 8. Genetic Engineering 169 Glaucia Maria Pastore and Gabriela Alves Macedo 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria 179 Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski 10. Flavor Production by Solid and Liquid Fermentation 193 Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski 11. Herbs, Spices, and Essential Oils 205 Alain Darriet Section III: Food Sanitation and Establishment Inspection 221 12. FDA GMPs, HACCP, and the Food Code 223 Nanna Cross 13. Food Establishment Inspection 245 Y.H. Hui Part B: Food Products Manufacturing 257 Section IV: Bakery Products 259 14. Manufacturing of Bread and Bakery Products 261 Weibiao Zhou and Nantawan Therdthai 15. Muffins and Bagels 279 Nanna Cross 16. Fundamentals of Cakes: Ingredients and Production 307 Frank D. Conforti 17. Traditional Italian Products from Wheat and Other Starchy Flours 327 M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti 18. Flavor Migration in Solid Food Matrices 389 Yi-Chung Fu Section V: Beverages 417 19. Carbonated Beverages 419 Daniel W. Bena 20. The Beer Brewing Process: Wort Production and Beer Fermentation 443 Ronnie Willaert 21. Manufacture of Whisky 507 Takefumi Yoneya Section VI: Cereals: Rice and Noodles 521 22. Rice-Based Products 523 C.M. Rosell and C. Collar 23. Asian (Oriental) Noodles and Their Manufacture 539 Wai-Kit Nip Section VII: Cheeses 565 24. Cheddar and Related Hard Cheeses 567 Stephanie Clark and Shantanu Agarwal 25. Pasteurized Process and Related Cheeses 595 Stephanie Clark and Shantanu Agarwal 26. Cottage Cheese 617 Stephanie Clark and David E. Potter 27. Cheese Varieties Made by Direct Acidification of Hot Milk 635 Ramesh C. Chandan 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel 651 Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani Section VIII: Confectionery 673 29. Chocolate and Cocoa 675 Randall Hofberger and Nina Ann Tanabe 30. Confectionery: Inspection and Enforcement 695 Y.H. Hui Section IX: Fats and Oils 703 31. Margarine and Dairy Spreads: Processing and Technology 705 Pernille Gerstenberg Kirkeby 32. Cream Products 725 David W. Everett 33. Influence of Processing on Virgin Olive Oil Quality 751 Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Minguez-Mosquera Section X: Fruits and Fruit Juices 771 34. Apple: Production, Chemistry, and Processing 773 Nirmal K. Sinha 35. Strawberries and Blueberries: Phytonutrients and Products 793 Nirmal K. Sinha 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple 815 Lillian G. Po 37. Fruit Juices 847 Terri D. Boylston 38. Dried Banana 867 Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias 39. Fresh-Cut Fruits 879 Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu Section XI: Functional Foods 901 40. Functional Foods and Ingredients 903 Chung-Ja C. Jackson and Gopinadhan Paliyath 41. Functional Foods: International Considerations 939 Kelley Fitzpatrick 42. Functional Foods Based on Dairy Ingredients 957 Ramesh C