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 xiiiPart B: Food Products Manufacturing (Continued) 1Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases 346. Bioactive Peptides from Food Proteins 5Hannu Korhonen and Anne Pihlanto47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 39Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds 55Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano49. Functional Microbes: Technology for Health Foods 67Maria Saarela and Tiina Mattila-Sandholm50. Enterococci and Dairy Products 85Giorgio Giraffa51. Fermented Milk: Health Benefits Beyond Probiotic Effect 99Todor Vasiljevic and Nagendra P. Shah52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential 117Venu Gangur53. Functional Foods, Herbs, and Aging 135Carlos Kusano Bucalen Ferrari54. Functional Foods and Gastrointestinal Disorders 153Jude Ryan, Shomik Sibartie, Liam O’Mahony, and Fergus Shanahan55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng 175Vladimir Vuksan and John L. Sievenpiper56. Functional Foods and Minerals: Calcium 201John J.B. AndersonSection XIII: Meat and Meat Products 21557. Thermal Processing 217Isabel Guerrero Legarreta58. Ham 233Fidel Toldrá59. Sausages 251Fidel Toldrá and Milagro Reig60. Fermented Meat Production 265Fidel Toldrá61. Processed Pork Meat Flavors 281Fidel Toldrá and Mónica Flores62. Sensory Quality of Meat Products 303Fidel Toldrá and Mónica FloresSection XIV: Milk and Milk Products 32963. Processing Quality Fluid Milk Products 331James V. Chambers and Somjit Surapat64. Milk Composition, Physical and Processing Characteristics 347Ramesh C. Chandan65. Genetics and Milk Production 379Stephanie Clark and Michael J. Costello66. Flavored Milks 403Kayanush J. Aryana67. Fermented Milks Popular in Europe and North America 411A.Y. Tamime and R.K. Robinson68. Fermented Milk in Asia 431Sardar Iftekharudin Ahmed and Jutatip Wangsai69. Goat Milk, Its Products and Nutrition 449Young W. Park and George F.W. Haenlein70. Bioactive Peptides in Dairy Products 489Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello71. Science and Technology of Sour Cream 519Wilfried Rieder72. Dairy Protein Hydrolysates 537Ifendu A. Nnanna and Chao Wu73. The Manufacture and Applications of Casein-Derived Ingredients 557John E. O’Connell and Cal Flynn74. Ice Cream and Frozen Desserts 593Arun Kilara and Ramesh C. Chandan75. Frozen Novelties 635Jonathan Hopkinson76. Yogurt 647Lisa Pannell and Tonya C. Schoenfuss77. Infant Formulas 677G. Boehm, C. Beermann, G. Georgi, and B. Stahl78. Biochemical Processes in the Production of Flavor in Milk and Milk Products 715Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne DrakeSection XV: Poultry Products 74979. Poultry Marination 751Edith Ponce-Alquicira80. Poultry Sausages 773Alfonso Totosaus and M. Lourdes Pérez-Chabela81. Flavor of Fresh and Frozen Poultry 781Edith Ponce-Alquicira82. Edible Packaging for Poultry and Poultry Products 795Baciliza Quintero-Salazar and Edith Ponce-AlquiciraSection XVI: Seafood 81583. Frozen Seafood Products Description 817Nanna Cross84. Processing Frozen Seafoods 855Shann-Tzong Jiang and Tung-Ching Lee85. Shellfish Freezing 893Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi86. Processing Formulated Fish and Fish Products 915Jamilah Bakar87. Flavorants from Seafood Byproducts 931Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson88. Seafood Processing: Basic Sanitation Practices 947Nanna Cross89. Sustainable Intensive Aquaculture 969C.G. CarterSection XVII: Vegetable Products 98390. Frozen Vegetables and Product Descriptions 985Nanna Cross91. Frozen Avocados 997Rosa María Galicia-Cabrera92. Frozen French Fried Potatoes and Quality Assurance 1013Nanna Cross93. Paprika Production: Current Processing Techniques and Emerging Technologies 1031María Isabel Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection 1045Nanna Cross95. Soymilk and Tofu Manufacturing 1063Sam K.C. Chang96. Tomato Processing 1091Rosa María Galicia-Cabrera97. Dried Tomato 1109Raquel Pinho Ferreira Guiné and Maria João Barroca DiasVolume 2 Index 1123Volume 1 Contents 1155Volume 2 Contents 1159Cumulative Index 1163

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 xiiiPart B: Food Products Manufacturing (Continued) 1Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases 346. Bioactive Peptides from Food Proteins 5Hannu Korhonen and Anne Pihlanto47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 39Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds 55Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano49. Functional Microbes: Technology for Health Foods 67Maria Saarela and Tiina Mattila-Sandholm50. Enterococci and Dairy Products 85Giorgio Giraffa51. Fermented Milk: Health Benefits Beyond Probiotic Effect 99Todor Vasiljevic and Nagendra P. Shah52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential 117Venu Gangur53. Functional Foods, Herbs, and Aging 135Carlos Kusano Bucalen Ferrari54. Functional Foods and Gastrointestinal Disorders 153Jude Ryan, Shomik Sibartie, Liam O’Mahony, and Fergus Shanahan55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng 175Vladimir Vuksan and John L. Sievenpiper56. Functional Foods and Minerals: Calcium 201John J.B. AndersonSection XIII: Meat and Meat Products 21557. Thermal Processing 217Isabel Guerrero Legarreta58. Ham 233Fidel Toldrá59. Sausages 251Fidel Toldrá and Milagro Reig60. Fermented Meat Production 265Fidel Toldrá61. Processed Pork Meat Flavors 281Fidel Toldrá and Mónica Flores62. Sensory Quality of Meat Products 303Fidel Toldrá and Mónica FloresSection XIV: Milk and Milk Products 32963. Processing Quality Fluid Milk Products 331James V. Chambers and Somjit Surapat64. Milk Composition, Physical and Processing Characteristics 347Ramesh C. Chandan65. Genetics and Milk Production 379Stephanie Clark and Michael J. Costello66. Flavored Milks 403Kayanush J. Aryana67. Fermented Milks Popular in Europe and North America 411A.Y. Tamime and R.K. Robinson68. Fermented Milk in Asia 431Sardar Iftekharudin Ahmed and Jutatip Wangsai69. Goat Milk, Its Products and Nutrition 449Young W. Park and George F.W. Haenlein70. Bioactive Peptides in Dairy Products 489Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello71. Science and Technology of Sour Cream 519Wilfried Rieder72. Dairy Protein Hydrolysates 537Ifendu A. Nnanna and Chao Wu73. The Manufacture and Applications of Casein-Derived Ingredients 557John E. O’Connell and Cal Flynn74. Ice Cream and Frozen Desserts 593Arun Kilara and Ramesh C. Chandan75. Frozen Novelties 635Jonathan Hopkinson76. Yogurt 647Lisa Pannell and Tonya C. Schoenfuss77. Infant Formulas 677G. Boehm, C. Beermann, G. Georgi, and B. Stahl78. Biochemical Processes in the Production of Flavor in Milk and Milk Products 715Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne DrakeSection XV: Poultry Products 74979. Poultry Marination 751Edith Ponce-Alquicira80. Poultry Sausages 773Alfonso Totosaus and M. Lourdes Pérez-Chabela81. Flavor of Fresh and Frozen Poultry 781Edith Ponce-Alquicira82. Edible Packaging for Poultry and Poultry Products 795Baciliza Quintero-Salazar and Edith Ponce-AlquiciraSection XVI: Seafood 81583. Frozen Seafood Products Description 817Nanna Cross84. Processing Frozen Seafoods 855Shann-Tzong Jiang and Tung-Ching Lee85. Shellfish Freezing 893Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi86. Processing Formulated Fish and Fish Products 915Jamilah Bakar87. Flavorants from Seafood Byproducts 931Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson88. Seafood Processing: Basic Sanitation Practices 947Nanna Cross89. Sustainable Intensive Aquaculture 969C.G. CarterSection XVII: Vegetable Products 98390. Frozen Vegetables and Product Descriptions 985Nanna Cross91. Frozen Avocados 997Rosa María Galicia-Cabrera92. Frozen French Fried Potatoes and Quality Assurance 1013Nanna Cross93. Paprika Production: Current Processing Techniques and Emerging Technologies 1031María Isabel Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection 1045Nanna Cross95. Soymilk and Tofu Manufacturing 1063Sam K.C. Chang96. Tomato Processing 1091Rosa María Galicia-Cabrera97. Dried Tomato 1109Raquel Pinho Ferreira Guiné and Maria João Barroca DiasVolume 2 Index 1123Volume 1 Contents 1155Volume 2 Contents 1159Cumulative Index 1163

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 xiiiPart B: Food Products Manufacturing (Continued) 1Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases 346. Bioactive Peptides from Food Proteins 5Hannu Korhonen and Anne Pihlanto47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 39Antonio Pérez-Gálvez and María Isabel Mínguez-Mosquera48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds 55Rita Pernice, Paola Vitaglione, Raffaele Sacchi, and Vincenzo Fogliano49. Functional Microbes: Technology for Health Foods 67Maria Saarela and Tiina Mattila-Sandholm50. Enterococci and Dairy Products 85Giorgio Giraffa51. Fermented Milk: Health Benefits Beyond Probiotic Effect 99Todor Vasiljevic and Nagendra P. Shah52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential 117Venu Gangur53. Functional Foods, Herbs, and Aging 135Carlos Kusano Bucalen Ferrari54. Functional Foods and Gastrointestinal Disorders 153Jude Ryan, Shomik Sibartie, Liam O’Mahony, and Fergus Shanahan55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng 175Vladimir Vuksan and John L. Sievenpiper56. Functional Foods and Minerals: Calcium 201John J.B. AndersonSection XIII: Meat and Meat Products 21557. Thermal Processing 217Isabel Guerrero Legarreta58. Ham 233Fidel Toldrá59. Sausages 251Fidel Toldrá and Milagro Reig60. Fermented Meat Production 265Fidel Toldrá61. Processed Pork Meat Flavors 281Fidel Toldrá and Mónica Flores62. Sensory Quality of Meat Products 303Fidel Toldrá and Mónica FloresSection XIV: Milk and Milk Products 32963. Processing Quality Fluid Milk Products 331James V. Chambers and Somjit Surapat64. Milk Composition, Physical and Processing Characteristics 347Ramesh C. Chandan65. Genetics and Milk Production 379Stephanie Clark and Michael J. Costello66. Flavored Milks 403Kayanush J. Aryana67. Fermented Milks Popular in Europe and North America 411A.Y. Tamime and R.K. Robinson68. Fermented Milk in Asia 431Sardar Iftekharudin Ahmed and Jutatip Wangsai69. Goat Milk, Its Products and Nutrition 449Young W. Park and George F.W. Haenlein70. Bioactive Peptides in Dairy Products 489Marco Gobbetti, Fabio Minervini, and Carlo Giuseppe Rizzello71. Science and Technology of Sour Cream 519Wilfried Rieder72. Dairy Protein Hydrolysates 537Ifendu A. Nnanna and Chao Wu73. The Manufacture and Applications of Casein-Derived Ingredients 557John E. O’Connell and Cal Flynn74. Ice Cream and Frozen Desserts 593Arun Kilara and Ramesh C. Chandan75. Frozen Novelties 635Jonathan Hopkinson76. Yogurt 647Lisa Pannell and Tonya C. Schoenfuss77. Infant Formulas 677G. Boehm, C. Beermann, G. Georgi, and B. Stahl78. Biochemical Processes in the Production of Flavor in Milk and Milk Products 715Tanoj K. Singh, Keith R. Cadwallader, and MaryAnne DrakeSection XV: Poultry Products 74979. Poultry Marination 751Edith Ponce-Alquicira80. Poultry Sausages 773Alfonso Totosaus and M. Lourdes Pérez-Chabela81. Flavor of Fresh and Frozen Poultry 781Edith Ponce-Alquicira82. Edible Packaging for Poultry and Poultry Products 795Baciliza Quintero-Salazar and Edith Ponce-AlquiciraSection XVI: Seafood 81583. Frozen Seafood Products Description 817Nanna Cross84. Processing Frozen Seafoods 855Shann-Tzong Jiang and Tung-Ching Lee85. Shellfish Freezing 893Athapol Noomhorm, Mukku Shrinivas Rao, and Punchira Vongsawasdi86. Processing Formulated Fish and Fish Products 915Jamilah Bakar87. Flavorants from Seafood Byproducts 931Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson, and Jon Magnus Einarsson88. Seafood Processing: Basic Sanitation Practices 947Nanna Cross89. Sustainable Intensive Aquaculture 969C.G. CarterSection XVII: Vegetable Products 98390. Frozen Vegetables and Product Descriptions 985Nanna Cross91. Frozen Avocados 997Rosa María Galicia-Cabrera92. Frozen French Fried Potatoes and Quality Assurance 1013Nanna Cross93. Paprika Production: Current Processing Techniques and Emerging Technologies 1031María Isabel Mínguez-Mosquera, Manuel Jarén-Galán, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection 1045Nanna Cross95. Soymilk and Tofu Manufacturing 1063Sam K.C. Chang96. Tomato Processing 1091Rosa María Galicia-Cabrera97. Dried Tomato 1109Raquel Pinho Ferreira Guiné and Maria João Barroca DiasVolume 2 Index 1123Volume 1 Contents 1155Volume 2 Contents 1159Cumulative Index 1163