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Food Processing: Principles and Applications (3rd Edition)

by J. Scott Smith Y. H. Hui

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Handbook of Fermented Meat and Poultry

by Y. H. Hui Iciar Astiasaran Joseph Sebranek Regine Talon Fidel Toldr

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson.This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections:* Meat fermentation worldwide: overview, production and principles* Raw materials* Microbiology and starter cultures for meat fermentation* Sensory attributes* Product categories: general considerations* Semidry-fermented sausages* Dry-fermented sausages* Other fermented meats and poultry* Ripened meat products* Biological and chemical safety of fermented meat products* Processing sanitation and quality assuranceThere are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages.Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Handbook of Fruit and Vegetable Flavors

by Peggy Stanfield Y. H. Hui Gopinadhan Paliyath Feng Chen L. M. Nollet Raquel P. F. Guin? Olga Mart?n-Belloso M. Isabel M?nguez-Mosquera Fernando L. P. Pessoa Jean-Luc Le Qu?r? Jiwan S. Sidhu Nirmal Sinha

Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.

Introduction to the Health Professions (Sixth Edition)

by Nanna Cross Y. H. Hui Peggy S. Stanfield

Completely updated, Introduction to the Health Professions, Sixth Edition provides the most current, comprehensive coverage of all the major health professions. This popular text outlines more than 75 careers and touches on every major facet of the field including training requirements, job responsibilities, and salaries. This fundamental resource provides a thorough review of the U. S. healthcare delivery system, managed care, health care financing, reimbursement, insurance coverage, Medicare, Medicaid, and the impact of new technology on healthcare services. Written specifically for students who plan to become healthcare professionals, this text will give you all the information you need for a successful career! New Topics and Updates in the Sixth Edition Historical review of the health insurance industry in the United States Expanded discussion of public health care--Medicaid, Medicare, and Children's Health Insurance Program (CHIP)New section on healthcare reform due to the Patient Protection and Affordable Care Act of 2010Up-to-date coverage of individual states' implementation of healthcare reform Future-looking perspective on the evolving roles and responsibilities in health careers and the impact of future demographic and socioeconomic changes on healthcare needs Useful information on educational grants and loan repayment programs Current data for each profession from the latest Occupational Outlook (U. S. Department of Labor, 2010 - 2011)New chapter with current information on athletic trainers Instructor Resources: Transition Guide, Instructor's Manual, PowerPoint Presentations, and a Test Bank. Student Resources: Companion Website Instructors: Bundle this product with additional Jones & Bartlett introductory health professions texts and save your students up to 30% off list price. Contact your Account Specialist for more information.

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