| Wiley Encyclopedia of Food Science and Technology (2nd Edition) Volumes 1-4 |
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Edited by: Francis, Frederick J. © 1999
John Wiley & Sons
Description: This encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. Contains information useful to food engineers, chemists, biologists, ingredient suppliers, and other professionals involved in the food chain.
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Front Matter
Text
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Preface
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Preface to the First Edition
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Conversion Factors, Abbreviations, and Unit Symbols
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Table of Contents
Acidulants
Affluence, Food Excess, and Nutritional Disorders
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Aflatoxins
Agglomeration and Agglomerator Systems
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Alcohol, Polyhydric
Alcoholic Beverages and Human Responses
Alkaloids
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American Dietetic Association
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Amino Acids
Animal By-Product Processing
Animal Science and Livestock Production
Antibiotics in Foods of Animal Origin
Antimicrobial Compounds
Antioxidants
AOAC International
Aphrodisiacs and Stimulants
Appetite
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Apples
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Apricots
Aquaculture
Aquaculture: Engineering and Construction
Aromatherapy
Artificial Intelligence
Aseptic Processing and Packaging Systems
Aseptic Processing: Ohmic Heating
Bakery Leavening Agents
Bakery Specialty Products
Bamboo Shoots
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Bananas
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Barley
Beekeeping
Beer
Beverages: Carbonated
Beverages: Noncarbonated
Biologically Stable Intermediates
Biscuit and Cracker Technology
Blanching
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Blood
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Blueberries
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Botulism
Bovine Spongiform Encephalopathy (BSE)
Breakfast Cereals
Browning Reaction, Enzymatic
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Bulking Agents
Butter and Butter Products
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Cacao Bean
Caffeine
Cancer Risk and Diet
Canning: Regulatory and Safety Considerations
Canola Oil
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Caramel
Carbohydrates: Classification, Chemistry, and Labeling
Carbohydrates: Functionality and Physiological Significance
Carotenoid Pigments
Centrifuges: Principles and Applications
Cereals, Nutrients, and Agricultural Practices
Cereals Science and Technology
Cheese
Cheese Rheology
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Cherries
Chilled Foods
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Chlorophyll
Chocolate and Cocoa
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Citrus
Cleaning-in-Place (CIP)
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Coconuts
Coffee
Colloid Mills
Color and Food
Colorants
Computer Applications in the Food Industry
Controlled Atmospheres for Fresh Fruits and Vegetables
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Corn
Corrosion and Food Processing
Crabs and Crab Processing
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Cranberries
Cultural Nutrition
Cultured Milk Products
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Cyclospora
Dairy Flavors
Dairy Ingredients: Applications in Meat, Poultry, and Seafoods
Dairy Ingredients for Foods
Dehydration
Detergents
Disinfectants
Distillation: Technology and Engineering
Distilled Beverage Spirits
Dry Milk
Dryers: Technology and Engineering
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E. Coli 0157
Edible Films and Coatings
Eel
Eggs and Egg Products
Elastins and Meat Ligaments
Emulsifier Technology in Foods
Emulsifiers, Stabilizers, and Thickeners
Encapsulation Techniques
Energy Usage in Food Processing Plants
Enteral Formulas and Feeding Systems
Enzyme Assays for Food Scientists
Enzymes in Food Production
Enzymology
Evaporated Milk
Evaporation
Evaporators: Technology and Engineering
Extraction
Extrusion
Extrusion Cooking
Extrusion Processing: Texture and Rheology
Fats and Oils: Chemistry, Physics, and Applications
Fats and Oils: Flavors
Fats and Oils: Properties, Processing Technology, and Commercial Shortenings
Fats and Oils: Substitutes
Fiber, Dietary
Filth and Extraneous Matter in Food
Fish and Shellfish Microbiology
Fish and Shellfish Products
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Fish Cakes
Fishes: Anatomy and Physiology
Fishes: Species of Economic Importance
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Fish, Minced
Flavor Chemistry
Foams and Silicones in Food Processing
Food Additives
Food Allergy
Food Analysis
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Food and Nutrition Science Alliance (FANSA)
Food and Nutrition Science Alliance Organizations
Food Chemistry and Biochemistry
Food Chemistry: Mechanism and Theory
Food Consumption Surveys in the U.S. Department of Agriculture
Food Crops: Nondestructive Quality Evaluation
Food Crops: Postharvest Deterioration
Food Crops: Storage
Food Crops: Varietal Differences, Maturation, Ripening, and Senescence
Food Engineering
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Food, Drug, and Cosmetic Colorants
Food Fermentation
Food Freezing
Food Marketing
Food Microstructure
Food Plant Design and Construction
Food Preservation
Food Processing
Food Processing: Effect on Nutritional Quality
Food Processing: Standard Industrial Classification
Food Processing: Technology, Engineering, and Management
Food Regulations: International, Codex Alimentarius
Food Safety and Risk Communication
Food Safety and Risk Management
Food Safety Education: Consumer
Food Science and Technology: Definition and Development
Food Science and Technology: The Profession
Food Spoilage
Food Surface Sanitation
Food Toxicology
Food Utilization
Foodborne Diseases
Foodborne Microorganisms: Detection and Identification
Foodservice Systems
Freeze Concentration
Freeze Drying
Freezing Systems for the Food Industry
Fresh-Cut Fruits and Vegetables: Modified Atmosphere Packaging
Fruit Dehydration
Fruit Preserves and Jellies
Fruits, Semi-Tropical
Fruits, Temperate
Fruits, Tropical
Frying Technology
Fumigants
Functional Foods
Gelatin
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Genetic Engineering: Animals
Genetic Engineering: Food Flavors
Genetic Engineering: Principles and Applications
Grains and Protectants
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Grapefruit
Gums
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Hazard Analysis and Critical Control Points (HACCP)
Heat
Heat Exchangers
Heat Transfer
High-Pressure Processing
History of Foods
Homogenizers
Hunger, Food Deprivation, and Nutritional Disorders
Hurdle Technology
Hydrogen-Ion Activity (pH)
Hydrogenation
Hydrophobicity in Food Protein Systems
Ice Cream and Frozen Dessert
Immobilized Enzymes
Immunological Methodology
Infant Foods
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Institute of Food Technologists (IFT)
Institute of Food Technologists: Awards
Institute of Food Technologists: History and Perspectives
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Integrated Pest Management
International Development
International Food Information Service (IFIS)
International Union of Food Science and Technology
Irradiation of Foods
Kinetics
Kosher Foods and Food Processing
Krill Protein Processing
Laboratory Robotics and Automation
Lactose
Lecithins
Licorice Confectionery
Limonin
Lipids: Nutrition
Livestock Feeds
Lobster: Biology and Technology
Low-Acid and Acidified Foods
Machine Vision Systems: Process and Quality Control
Malts and Malting
Margarine
Marine Enzymes
Marine Toxins
Mass Transfer and Diffusion in Foods
Meat and Electrical Stimulation
Meat, Modified Atmosphere Packaging
Meat Processing: Technology and Engineering
Meat Products
Meat Science
Meat Slaughtering and Processing Equipment
Membrane Filtration Systems
Membrane Processing
Microbiology of Foods
Microwave Science and Technology
Military Food
Milk and Milk Products
Minerals: Micronutrients
Molecular Modeling: Computer Modeling of Functional Properties
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Monosodium Glutamate (MSG)
Muscle as Food
Mushrooms: Cultivation
Mushrooms: Processing
Muslim Dietary Laws: Food Processing and Marketing
Mycotoxin Analysis
Mycotoxins
Nitrosamines
Nucleotides
Nutritional Labeling
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Nuts
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Nutritional Quality and Food Processing
Oilseeds and Vegetable Oils
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Olestra
Olives and Olive Oil
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Omega-3 Fatty Acids
Optimization Methods in Food Processing and Engineering
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Oranges
Osteoporosis
Oxidation
Ozone and Food Processing
Packaging: Part I - General Considerations
Packaging: Part II - Labeling
Packaging: Part III - Materials
Packaging: Part IV - Controlled/Modified Atmosphere/Vacuum Food Packaging
Palm Oil
Parasitic Organisms
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Pasta
Patents
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Peaches
Pectic Substances
Peptides
Pesticide Residues in Food
Phenolic Compounds
Phosphates and Food Processing
Photosynthesis
Phytochemicals: Antioxidants
Phytochemicals: Biotechnology of Phenolic Phytochemicals for Food Preservatives and Functional Food Applications
Phytochemicals: Carotenoids
Phytochemicals: Lipoic Acid
Phytochemicals: Melatonin
Photochemical: Vaccinium
Phytochemicals: Wine
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Pineapples
Potatoes and Potato Processing
Poultry Flavors
Poultry: Meat From Avian Species
Poultry Meat Microbiology
Poultry Meat Processing and Product Technology
Processed Cheese
Proteins: Amino Acids
Proteins: Denaturation and Food Processing
Proteins: Structure and Functionality
Pulsed Light Processing
Quality Assurance
Rapid Methods of Microbiological Analysis
Refrigerated Foods: Food Freezing and Processing
Refrigerated Foods: Food Freezing and World Food Supply
Refrigerated Foods: Handling and Inventory
Refrigerated Foods: Transportation
Retort Pouch
Rheology
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Salad Oils
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Salmonella
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Sanitizers
Sausages
Seafood: Flavors and Quality
Seafood: Sensory Evaluation and Freshness
Seaweed Aquaculture: Taiwan
Sensors and Food Processing Operations
Sensory Science: Principles and Applications
Sensory Science: Standardization and Instrumentation
Shellfish
Snack Food Technology
Solid-State Fermentation and Value-Added Utilization of Fruit and Vegetable Processing By-Products
Soy Foods, Fermented
Soybeans and Soybean Processing
Spices and Herbs: Natural Extractives
Spices and Seasonings
Starch
Sugar: Substitutes, Bulk, Reduced Calorie
Sugar: Sucrose
Sulfites and Food
Supercritical Fluid Technology
Surface (Interfacial) Tension
Surimi: Science and Technology
Sweeteners: Nutritive
Sweeteners: Nonnutritive
Syrups (Starch Sweeteners and Other Syrups)
Tannins
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Taste and Odor
Tea
Thermal Processing of Food
Thermal Sterilization of Canned Liquid Foods
Thermodynamics
Toxicants, Natural
Toxicology and Risk Assessment
Ultrafiltration and Reverse Osmosis
United States: Armed Forces Food Research and Development
United States Department of Agriculture
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United States Food Marketing System
Vanilla Extract
Vegetable Dehydration
Vegetable Processing
Vegetable Production
Vegetables, Pickling
Vegetarian and Vegetarian-Aware Eating Trends
Vitamins
Waste Management: Animal Processing
Waste Management: Fruits and Vegetables
Water Activity: Food Texture
Water Activity: Good Manufacturing Practice
Water Activity: Microbiology
Wheat Science and Technology
Whey: Composition, Properties, Processing, and Uses
Wine
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Supplement
Genetic Engineering: Animals
Nuts
Postharvest Integrated Pest Management
United States Food Marketing System
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Index
