Handbook of Food Products Manufacturing, Volume 2

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.

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