Y. H. Hui, Frank Sherkat0849398479, 9780849398476
Table of contents :
Contents……Page 18
1 Carbohydrate Chemistry……Page 26
2 Carbohydrates: Physical Properties……Page 50
3 Carbohydrates: Starch……Page 68
4 Functional Properties of Carbohydrates: Polysaccharide Gums……Page 86
5 Food Protein Analysis: Determination of Proteins in the Food and Agriculture System……Page 104
6 Protein: Denaturation……Page 116
7 Food Protein Functionality……Page 130
8 Lipid Chemistry and Biochemistry……Page 144
9 Fats: Physical Properties……Page 166
10 The Water-Soluble Vitamins……Page 210
11 Fat-Soluble Vitamins……Page 212
12 Fundamental Characteristics of Water……Page 242
13 Bioactive Amines……Page 260
14 Pigments in Plant Foods……Page 298
15 Carbonated Beverages……Page 314
16 Muffins……Page 332
17 Cereals–Biology, Pre- and Post-Harvest Management……Page 344
18 Legumes: Horticulture, Properties, and Processing……Page 364
19 Asian Fermented Soybean Products……Page 378
20 Vegetables: Types and Biology……Page 398
21 Nutritional Value of Vegetables……Page 414
22 Canned Vegetables:Product Descriptions……Page 426
23 Frozen Vegetables: Product Descriptions……Page 444
24 Fruits: Horticultural and Functional Properties……Page 450
25 Frozen Fruits: ProductDescriptions……Page 478
26 Milk Proteins……Page 486
27 Enzymes of Significance to Milk and Dairy Products……Page 510
28 Meat: Chemistry and Biochemistry……Page 530
29 Chemical Composition of Red Meat……Page 548
30 Meat Species Identification……Page 556
31 Poultry: Chemistry and Biochemistry……Page 576
32 Chemical Composition of Poultry Meat……Page 590
33 Poultry Processing Quality……Page 612
34 Fats and Oils:Science and Applications……Page 626
35 Fish Biology and Food Science……Page 648
36 Edible Shellfish: Biology and Science……Page 670
37 Aquaculture of Finfish and Shellfish: Principles and Applications……Page 684
38 Frozen Seafood Products: Description……Page 698
39 Freezing Seafood and Seafood Products: Principles and Applications……Page 718
40 The Application of Gene Technology in the Wine Industry……Page 754
41 Food Analysis: Basics……Page 778
42 Analysis of the Chemical Composition of Foods……Page 788
43 Spectroscopy Basics……Page 806
44 Infrared and Raman Spectroscopy in Food Science……Page 830
45 Application of Gas Chromatography to the Identification of Foodborne Pathogens and ChemicalContaminants in Foods……Page 850
46 Modern Thin-Layer Chromatographyin Food Analysis……Page 866
47 High Performance Liquid Chromatography……Page 882
48 The Use of Mass Spectrometry in Food Analysis……Page 924
49 Food Analysis: Other Methods……Page 934
50 Microbiology of Food Systems……Page 950
51 Microbial Food Spoilage……Page 962
52 Microbiology of Land Muscle Foods……Page 978
53 Microbiology of Marine Muscle Foods……Page 1022
54 Microbial Analysis of Foods……Page 1042
55 Rapid Methods in Food Diagnostics……Page 1062
56 Sensory Science: Measuring Consumer Acceptance……Page 1101
1. Differences in Test Populations: Consumers vs. Trained Panels and Experts……Page 1102
A. THE PSYCHOLOGICAL CONSTRUCT OF AFFECT: LIKING AND PREFERENCE……Page 1103
2. Ordinal Methods: Paired Preference and Ranking……Page 1104
3. Interval Methods: Rating Scales……Page 1105
4. Ratio Methods……Page 1107
B. RELATIVE TO IDEAL AND ABSOLUTE IDEAL RATINGS……Page 1108
IV. QUANTITATIVE METHODS: BEHAVIORALLY ORIENTED MEASURES A. FOOD FREQUENCY RATINGS……Page 1109
E. PURCHASE BEHAVIOR……Page 1110
A. LOCATIONS FOR TESTING……Page 1111
D. SELECTION OF RESPONDENTS……Page 1112
B. CULTURAL AND SOCIAL INFLUENCES……Page 1113
C. INFORMATION……Page 1114
E. CONSUMER RISK PERCEPTIONS ABOUT FOODS PROCESSED BY NOVEL TECHNOLOGIES……Page 1115
REFERENCES……Page 1116
57 Sensory Science: Methodology……Page 1123
B. DEFINING SENSORY EVALUATION……Page 1125
D. SENSORY VS. INSTRUMENTAL TESTING……Page 1126
2. Test Kitchen Area……Page 1127
B. SCREENING AND QUALIFYING SUBJECTS……Page 1128
1. New Product Development……Page 1129
1. Sensory Specification……Page 1130
4. Product Optimization……Page 1131
2. A-Not-A Simultaneous Presentation……Page 1132
VI. DESCRIPTIVE METHODS……Page 1133
B. TEXTURE PROFILE……Page 1134
2. Screening……Page 1135
E. FREE-CHOICE PROFILING……Page 1136
A. MEASUREMENT……Page 1137
1. Central Tendency……Page 1138
1. Non-Parametric……Page 1139
1. Correlation……Page 1140
IX. VISUAL PRESENTATION……Page 1141
A. HISTOGRAMS……Page 1142
C. SENSORY MAPS……Page 1143
X. CONCLUSION……Page 1145
REFERENCES……Page 1146
CONTENTS……Page 1147
I. INTRODUCTION TO SENSORY EVALUATION……Page 1148
III. SENSORY EVALUATION OF FROZEN FOODS……Page 1149
A. WATER……Page 1150
C. DAIRY PRODUCTS……Page 1151
2. Cheese……Page 1152
3. Ice Cream……Page 1154
D. FISH AND SEAFOOD……Page 1155
1. Bluefish……Page 1156
4. Cod……Page 1157
8. Halibut……Page 1158
13. Pollock……Page 1159
16. Squid……Page 1160
22. Weakfish……Page 1161
23. Minced Fish……Page 1162
1. Fruits……Page 1163
3. Mushrooms……Page 1165
6. Carrots……Page 1166
8. Green Beans……Page 1167
10. Tomatoes……Page 1168
G. MEATS……Page 1170
J. SOYBEANS AND SOY PRODUCTS……Page 1177
REFERENCES……Page 1179
I. INTRODUCTION: THE NOTION OF A MEGA STUDY AND CONCEPT RESPONSE DATABASE FOR FOOD AND BEVERAGE……Page 1185
A. SETTING UP THE STUDY……Page 1186
D. ESTABLISHING CONSISTENCY (AND VALIDITY) OF CONJOINT METHOD RESULTS……Page 1187
III. MEGA-STUDY: A BRIEF OVERVIEW OF THE DATA BASE DESIGN, FIELD EXECUTION, AND ANALYSIS……Page 1188
IV. A SAMPLE OF RESULTS FROM A MEGA-STUDY; THE CRAVE IT! STUDY……Page 1191
V. USING THE MEGA STUDIES DATABASE TO DRIVE NEW PRODUCT DEVELOPMENT……Page 1197
REFERENCES……Page 1198
II. NON-VOLATILE CONSTITUENTS……Page 1199
A. MAILLARD REACTION……Page 1200
V. OFF FLAVOR DEVELOPMENT DURING FREEZING STORAGE……Page 1201
B. CHANGES IN FLAVOR OF FROZEN FOODS ASSOCIATED TO LIPIDS……Page 1202
REFERENCES……Page 1203
61 Frozen Food Texture……Page 1207
B. PROCESSING AND STORAGE……Page 1208
B. PROCESSING AND STORAGE……Page 1210
A. TEXTURE ATTRIBUTES……Page 1211
B. PROCESSING AND STORAGE……Page 1212
B. PROCESSING AND STORAGE……Page 1213
A. TEXTURE ATTRIBUTES……Page 1214
A. TEXTURE ATTRIBUTES……Page 1215
VIII. BAKED GOODS……Page 1216
B. PROCESSING AND STORAGE……Page 1217
REFERENCES……Page 1218
I. INTRODUCTION……Page 1223
A. FUNDAMENTALS OF THE CIE 1976 LAB (CIELAB) COLOUR SPACE……Page 1224
III. OPTICAL PROPERTIES OF MUSCLE-BASED FOODS……Page 1225
A. MEAT AND MEAT PRODUCTS……Page 1226
B. FISH AND FISH PRODUCTS……Page 1227
REFERENCES……Page 1228
CONTENTS……Page 1233
C. BENEFITS OF FERMENTED FOODS……Page 1234
II. MICROORGANISMS ASSOCIATED WITH FERMENTED FOODS A. STARTER TECHNOLOGY……Page 1235
C. LACTIC ACID BACTERIA……Page 1236
1. Sauerkraut……Page 1238
3. Olives……Page 1239
4. Cocoa Fermentation……Page 1240
5. Cheese……Page 1241
1. Beer……Page 1243
2. Bread……Page 1245
1. Wine……Page 1246
2. Distilled Spirits……Page 1247
3. Vinegar……Page 1248
F. FERMENTED PROTEINS……Page 1249
1. Fermented Sausages……Page 1250
2. Fermented Fish……Page 1251
TABLE 63.13 Examples of Fish Sauces and Fish Pastes……Page 1252
1. Single Cell Protein……Page 1253
1. Microbial Metabolites Used in the Food Industry……Page 1254
REFERENCES……Page 1255
I. INTRODUCTION……Page 1261
II. VARIOUS FERMENTED FOOD PRODUCTS AND STARTER ORGANISMS USED……Page 1262
B. LACTOCOCCI……Page 1263
D. THERMOPHILIC LACTIC ACID BACTERIA……Page 1264
E. YEASTS……Page 1265
IV. STARTER FUNCTIONALITIES……Page 1266
C. EXOPOLYSACCHARIDES……Page 1267
V. FORMATION OF FLAVOUR COMPOUNDS DURING FERMENTATIONS……Page 1268
A. PROTEOLYSIS LEADS TO PEPTIDES AND FREE AMINO ACIDS……Page 1269
B. AMINO ACID CONVERTING ENZYMES (AACES)……Page 1270
VI. CONCLUSIONS AND FUTURE PERSPECTIVES……Page 1271
REFERENCES……Page 1272
I. INTRODUCTION……Page 1277
1. Meat and Fat……Page 1278
2. Additives……Page 1279
4. Smoking……Page 1280
1. Sausage Metabolism and Acidulation……Page 1281
2. Sausage Metabolism and Sensory Quality……Page 1283
REFERENCES……Page 1285
I. INTRODUCTION……Page 1289
II. ACIDOPHILUS MILK……Page 1290
C. KEFIR GRAINS……Page 1291
IV. KOUMISS (KUMYS)……Page 1293
3. Starters……Page 1294
V. THERAPEUTIC PROPERTIES OF LIQUID FERMENTED MILK PRODUCTS……Page 1295
REFERENCES……Page 1296
I. SEMI-SOLID CULTURED DAIRY PRODUCTS A. INTRODUCTION……Page 1299
2. Clarification……Page 1300
E. HEAT PROCESSING……Page 1301
F. ROLE OF LACTIC STARTER SYSTEM……Page 1302
H. PROACTIVE PHAGE-CONTROL PROGRAM……Page 1303
C. PROBIOTIC CULTURES……Page 1304
III. CONCLUSIONS……Page 1305
REFERENCES……Page 1306
68 Principles of Production of Cheese……Page 1309
II. YIELD OF CHEESE……Page 1310
1. Retention of Protein……Page 1311
5. Retention of Citrate……Page 1312
B. PASTEURIZATION……Page 1313
D. STARTER CULTURES AND ACIDIFICATION……Page 1314
E. THE COURSE OF THE ACIDIFICATION OF CHEESE……Page 1315
B. STIRRING……Page 1317
D. FINAL TREATMENT OF THE CHEESE CURD……Page 1318
VII. RIPENING OF CHEESE……Page 1319
3. Feta and Similar Cheeses……Page 1320
1. Lipolytic Activity in Cheese……Page 1321
REFERENCES……Page 1322
69 Yeast……Page 1323
1. Its Place in the Living World……Page 1324
B. BIOCHEMICAL COMPOSITION……Page 1325
3. Flavor Production……Page 1326
B. USE OF FERMENTABLE SUBSTRATES: THE ENZYMES INVOLVED……Page 1327
C. FERMENTATIVE PROFILES……Page 1328
1. Effect of Temperature……Page 1329
2. Effect of Osmotic Pressure……Page 1330
3. Effect of Yeast Dosage……Page 1331
4. Effect of pH……Page 1332
TABLE 69.4 Dissociation of Acetic and Propionic Acids at Different pH……Page 1333
C. PROPAGATION……Page 1334
V. COMMERCIAL YEASTS A. STRAINS……Page 1335
D. COMMERCIAL FORMS AND METHODS OF USE……Page 1336
2. Compressed Yeast……Page 1337
4. Rehydratable Active Dry Yeast……Page 1338
VI. CONCLUSIONS……Page 1339
BIBLIOGRAPHY……Page 1340
I. QUALITY ASSURANCE A. INTRODUCTION……Page 1341
1. Cured Type……Page 1342
2. Fresh-Pack Type……Page 1343
F. DEFINITIONS OF TERMS……Page 1344
1. Color……Page 1345
H. QUANTITY OF PICKLE INGREDIENT……Page 1346
II. ESTABLISHMENT INSPECTION……Page 1347
A. PICKLE PRODUCTS……Page 1350
1. Bulk Salt Stock for Filth……Page 1351
ACKNOWLEDGMENT……Page 1352
CONTENTS……Page 1355
II. FDA FOOD STANDARDS……Page 1356
1. Requirements for Specific Standardized Cheese and Related Products……Page 1357
1. Requirements for Specific Standardized Canned Fruits……Page 1358
1. Requirements for Specific Standardized Fish and Shellfish……Page 1359
III. USDA STANDARDS FOR GRADES OF PROCESSED FRUITS AND VEGETABLES……Page 1360
C. FROZEN FRUIT……Page 1361
C. 50 CFR 263 — UNITED STATES STANDARDS FOR GRADES OF FISH FILLETS……Page 1362
PRODUCTS ACKNOWLEDGMENT……Page 1363
72 Standards for Meat and Poultry in the United States……Page 1365
BABY FOOD WITH FRESH HAM OR BACON……Page 1380
BANGERS……Page 1381
BEEF BLOOD GLAZE……Page 1382
BEEF FIBRIN……Page 1383
BINDERS IN POULTRY, BONELESS, RAW OR COOKED……Page 1384
BUFFALO STYLE……Page 1385
CANADIAN AND CANADIAN STYLE BACON……Page 1386
CARRIERS……Page 1387
CHEESE……Page 1388
CHILI……Page 1389
CHINESE BRAND LINKS……Page 1390
CHORIZO IN LARD……Page 1391
COOKED RED MEAT PRODUCTS CONTAINING ADDED SUBSTANCES……Page 1392
COUNTRY STYLE CHICKEN……Page 1393
CURED PORK BELLIES……Page 1394
DEVILED POULTRY……Page 1395
DRY MILK PRODUCTS……Page 1396
ENTREE (PRINCIPAL DISH OR MAIN COURSE……Page 1397
EXOTIC/NON-AMENABLE PRODUCTS — USE OF CURE AGENTS……Page 1398
FLANKEN IN THE POT……Page 1399
“FRESH,” “NOT FROZEN” AND SIMILAR TERMS WHEN LABELING POULTRY PRODUCTS……Page 1400
GELATIN……Page 1401
GERMAN SAUSAGES WITH MILK……Page 1402
GOULASH, HUNGARIAN STYLE……Page 1403
GUM-VEGETABLE……Page 1404
HAM, FRESH (OR UNCURED)……Page 1405
HEAD MEAT……Page 1406
HONEY CURED OR SUGAR CURED……Page 1407
HYDROXYPROPYL METHYLCELLULOSE (HPMC)……Page 1408
INTESTINES……Page 1409
JERK STYLE……Page 1410
KIELBASA……Page 1411
LABELING, CHECK-OFF BLOCKS……Page 1412
2. Performance Characteristics……Page 1413
LABELING OF MODIFIED SUBSTITUTE VERSIONS OF FRESH (SPECIES) SAUSAGE, HAMBURGER OR GROUND BEEF PRODUCTS……Page 1414
LABELING OF PRODUCTS CONTAINING MEAT WITH ADDED SOLUTIONS OR OTHER NONMEAT INGREDIENTS IN SECONDARY PRODUCTS……Page 1415
LABELING PROMINENCE GUIDELINES FOR CURED, COOKED PRODUCTS WITH ADDED SUBSTANCES THAT DO NOT RETURN TO GREEN WEIGHT……Page 1416
LENTIL SOUP WITH BACON-GERMAN STYLE……Page 1417
LONDON BROIL……Page 1418
MACARONI SALAD (MEAT OR POULTRY)……Page 1419
MARKING……Page 1420
MEAT LOAF, CANNED (PERISHABLE)……Page 1421
MEATBALLS……Page 1422
MEXICAN STYLE SAUCES……Page 1423
MOUSAKA, MOUSSAKA, MUSAKA (GK)……Page 1424
NATURAL SMOKED COLOR……Page 1425
1. Divider Pak……Page 1426
“NEW” AND SIMILAR TERMS……Page 1427
NUGGET LABELING……Page 1428
PAPRIKA……Page 1429
PORK) (PDCB, PDCP)……Page 1430
PAUPIETTE (FR)……Page 1431
PET FOOD……Page 1432
PIZZA, CHICAGO STYLE……Page 1433
PFF (PROTEIN FAT FREE) ADJUSTING FOR USE……Page 1434
POLISH SAUSAGE……Page 1435
PORK SPARE RIBS, CENTER CUT……Page 1436
POULTRY STANDARDS……Page 1437
1. Applying Grademarks to Shipping Containers……Page 1438
POULTRY PRODUCTS WITH OTHER THAN NATURAL PROPORTIONS OF WHITE AND DARK POULTRY……Page 1439
POULTRY WING SECTIONS (KIND)……Page 1440
PRODUCT NAME QUALIFIERS……Page 1441
QUALITY GRADE TERMS AND SUBJECTIVE TERMS ON LABELS……Page 1442
ROLLS……Page 1443
SALAMI……Page 1444
SALT AS A CURE……Page 1445
1. Fresh Sausage……Page 1446
SAUSAGE REWORK……Page 1447
SCHICKENWURST (GR)……Page 1448
SMOKED PRODUCTS……Page 1449
SOUP PRODUCTS……Page 1450
STEAK, CHINESE PEPPER……Page 1451
SULFITING AGENTS……Page 1452
TAPIOCA PRODUCT……Page 1453
THURINGER……Page 1454
TOURISTEN WURST……Page 1455
TURKEY HAM PRODUCTS CONTAINING GROUND TURKEY THIGH MEAT (LABELING)……Page 1456
VEAL DRUMSTICK, BREADED……Page 1457
VIENNA SAUSAGE PACKED IN BEEF BROTH……Page 1458
WATER BASE SOLUTIONS IN RED MEAT IN MEAT PRODUCTS……Page 1459
WILD BOAR……Page 1460
ACKNOWLEDGMENT……Page 1461
73 FDA’s GMPs, HACCP, and the Food Code……Page 1463
A. DEFINITIONS (SECTION 110.3)……Page 1464
2. Cleanliness……Page 1465
2. Plant Construction and Design……Page 1466
4. Sanitation of Food-Contact Surfaces……Page 1467
6. Rubbish and Offal Disposal……Page 1468
1. Raw Materials and Other Ingredients……Page 1469
2. Manufacturing Operations……Page 1470
A. WHAT IS HACCP?……Page 1472
E. THE HACCP PLAN……Page 1473
IV. FDA FOOD CODE……Page 1474
B. CURRENT APPLICATIONS OF HACCP……Page 1475
REFERENCES……Page 1476
74 Filth and Other Foreign Objects in Food: A Review of Analytical Methods and Health Significance……Page 1477
I. THE FOOD, DRUG AND COSMETIC ACT……Page 1478
C. WHY ANALYZE FOOD……Page 1479
3. Mold as Evidence of Decomposition……Page 1480
D. BENEFITS TO THE PUBLIC……Page 1481
E. TRANSMISSION CYCLES……Page 1482
G. EXAMINATION OF PESTS FOR MICROBIAL PATHOGENS……Page 1483
2. Flies……Page 1484
2. Larval Nutrition……Page 1485
2. Cockroaches and Outbreaks……Page 1486
2. Beetles……Page 1487
1. Risks: Old and New……Page 1488
4. FDA Policy on Filth in Food……Page 1489
VI. HARD AND SHARP FOREIGN OBJECTS IN FOOD A. CONSUMER EXPERIENCE……Page 1490
F. DEFECT ACTION LEVELS……Page 1491
I. INGESTION AND INHALATION OF FOREIGN OBJECTS……Page 1492
2. Hard and Sharp Foreign Objects in Food……Page 1493
3. Review of Case Reports……Page 1494
C. FOODBORNE DISEASES……Page 1495
REFERENCES……Page 1496
I. INTRODUCTION……Page 1505
B. BACTERIA……Page 1506
III. FOOD SOURCES OF FOODBORNE DISEASE……Page 1510
A. PRACTICE GOOD PERSONAL HYGIENE……Page 1512
C. AVOID CROSS-CONTAMINATION……Page 1513
TABLE 75.2 Endpoint Temperatures to Control Pathogens in Specific Foods……Page 1514
D. KEEP FOODS AT SAFE TEMPERATURES……Page 1515
V. SPECIAL INFORMATION FOR CONSUMERS MORE SUSCEPTIBLE TO FOODBORNE DISEASE……Page 1516
VI. FOODS THAT CONSUMERS SHOULD HANDLE WITH EXTRA CARE……Page 1517
VII. MOTIVATING CONSUMERS TO ADOPT SAFE FOOD HANDLING PROCEDURES……Page 1518
REFERENCES……Page 1519
I. INTRODUCTION……Page 1521
II. MIGRATION THEORY……Page 1522
III. MIGRATION OF PACKAGING MATERIALS……Page 1523
V. SOURCES OF FOOD PACKAGING MIGRANT CHEMICALS A. POLYMERS……Page 1524
TABLE 76.3 Monomers and Degradation Products from Food Packaging Polymers……Page 1525
TABLE 76.4 Common Food Packaging Polymer Materials……Page 1526
D. POLYESTERS……Page 1527
A. FUNCTIONALITY IN POLYMERS……Page 1528
VIII. MIGRATION OF PLASTICIZER FROM POLYMER FILMS……Page 1531
IX. METABOLISM OF PLASTICIZERS……Page 1532
X. TOXICITY OF PLASTICIZERS: PHTHALATES……Page 1533
XI. EFFECTS OF IONIZING RADIATION ON PACKAGING MATERIALS……Page 1534
XII. ALTERNATIVE FOOD PACKAGING MATERIALS……Page 1535
REFERENCES……Page 1536
77 Food Plant: Sanitation and Quality Assurance……Page 1541
C. CLEANING……Page 1542
D. HOUSEKEEPING……Page 1543
II. PART II: UNITED STATES ENFORCEMENT TOOLS A. BACKGROUND INFORMATION……Page 1544
1. Press Releases and Fact Sheets……Page 1545
2. Categories……Page 1546
5. The Health Hazard Evaluation……Page 1547
C. EQUIPMENT COSTS……Page 1548
F. RECEIVING……Page 1549
I. SHIPPING……Page 1550
L. COMPLETING THE TOTAL QUALITY CONTROL SYSTEM……Page 1551
ACKNOWLEDGMENT……Page 1552
78 Retail Foods Sanitation: Prerequisites to HACCP……Page 1553
II. GLOSSARY……Page 1554
1. Introduction……Page 1555
C. THE FLOW OF FOOD……Page 1556
1. Receive — Store — Prepare — Cook — Cool — Reheat — Hot Hold — Serve……Page 1557
VI. PROCEDURAL STEP 2: CONDUCT HAZARD ANALYSIS……Page 1558
1. Receiving……Page 1559
3. Preparation……Page 1560
4. Cooking……Page 1561
5. Cooling……Page 1562
7. Holding……Page 1565
8. Setup and Packing……Page 1566
VII. PROCEDURAL STEP 3: IDENTIFY CCPs AND CRITICAL LIMITS……Page 1567
IX. PROCEDURAL STEP 5: DEVELOP CORRECTIVE ACTIONS……Page 1568
1. System Verification……Page 1569
XII. PROCEDURAL STEP 8: CONDUCT LONG-TERM VERIFICATION……Page 1570
REFERENCE……Page 1572
79 Seafood Processing and U.S. HACCP QMP……Page 1573
II. DEFINITIONS……Page 1574
VI. LABEL REVIEW PROCEDURES AND APPROVAL……Page 1576
A. VESSELS……Page 1577
E. TIGHTENED FREQUENCY AUDIT PROCEDURES……Page 1578
H. ANALYTICAL TESTING AND PRODUCT VERIFICATION……Page 1579
1. 21 CFR Part 123……Page 1580
1. Procedures……Page 1582
2. Records……Page 1583
3. Other Requirements……Page 1584
2. Food Contact Surfaces……Page 1585
3. Prevention of Cross Contamination……Page 1586
6. Proper Labeling, Use, and Storage of Toxic Compounds……Page 1587
ACKNOWLEDGMENT……Page 1588
II. POTENTIAL OCCUPATIONAL HAZARDS IN A FOOD PROCESSING PLANT……Page 1589
B. PROCESS DESCRIPTION……Page 1592
E. OSHA HAZARDS ANALYSIS……Page 1593
ACKNOWLEDGMENT……Page 1594
I. INTRODUCTION……Page 1595
B. LABELING AND CLAIMS……Page 1596
C. FEED INGREDIENTS……Page 1597
III. PET FOODS A. GENERAL……Page 1598
4. Guaranteed Analysis……Page 1599
6. Brand and Product Names……Page 1600
10. Drugs and Additives……Page 1601
ACKNOWLEDGMENT……Page 1602
82 Bioterrorism and Protecting Food Supply in the United States……Page 1603
I. INTRODUCTION……Page 1604
1. Hazard Identification……Page 1605
2. Hazard Characterization……Page 1606
3. Exposure Assessment……Page 1607
4. Risk Characterization……Page 1608
B. QUESTIONS AND ANSWERS……Page 1609
3. Questions and Answers about “Private Residences”……Page 1610
4. Questions and Answers about “Farms”……Page 1611
8. Questions and Answers about Some “Definitions”……Page 1612
9. Other Questions……Page 1615
B. BACKGROUND……Page 1616
1. Food……Page 1617
3. International Mail……Page 1618
1. General……Page 1619
7. Gifts……Page 1620
15. Food Moved with Household Goods……Page 1621
3. Submitting Prior Notice……Page 1622
5. Changes to Prior Notice Submissions……Page 1624
8. Confirmation……Page 1625
1. Inadequate Prior Notice……Page 1626
ACKNOWLEDGMENT……Page 1627
83 Food Additives……Page 1631
D. NUTRITION……Page 1632
III. FOOD ADDITIVE CATEGORIES……Page 1634
IV. FOOD ADDITIVE SUPPLY INDUSTRY……Page 1635
V. RESEARCH AND DEVELOPMENT……Page 1637
VII. GOVERNMENT REGULATIONS A. UNITED STATES……Page 1638
B. EUROPEAN UNION (EU)……Page 1641
C. JAPAN……Page 1642
VIII. TRENDS AND ISSUES……Page 1643
1. Polyols……Page 1644
2. High-Intensity Sweeteners……Page 1645
STABILIZERS……Page 1648
C. COLORS……Page 1652
2. Fat Mimetics……Page 1655
E. ENZYMES……Page 1656
F. VITAMINS……Page 1658
G. ANTIOXIDANTS……Page 1660
H. PRESERVATIVES……Page 1662
I. EMULSIFIERS……Page 1664
J. FLAVORS……Page 1665
X. ADVERSE EFFECTS OF FOOD ADDITIVES……Page 1667
B. INDUSTRIAL CHEMICALS……Page 1669
C. FOOD ALLERGIES AND OTHER ADVERSE REACTIONS TO FOOD ADDITIONS……Page 1670
BIBLIOGRAPHY……Page 1672
I. INTRODUCTION……Page 1675
A. EARLY EVENTS……Page 1676
B. LATE(R) EVENTS……Page 1677
C. MICROCOLONIES, MATURATION AND ARCHITECTURE……Page 1678
D. BIOFILM MATURATION……Page 1679
IV. BIOFILM DETECTION……Page 1680
VI. BIOFILM RESISTANCE TO SANITIZING AND ANTIMICROBIAL AGENTS……Page 1681
VII. MECHANISMS OF BIOFILM RESISTANCE TO ANTIMICROBIAL AGENTS……Page 1682
B. TRISODIUM PHOSPHATE……Page 1683
E. LACTOFERRIN……Page 1684
G. SURFACE ANTIMICROBIAL AGENTS……Page 1685
REFERENCES……Page 1686
I. INTRODUCTION A. GENERAL……Page 1691
D. SYNTHETIC ANTIOXIDANTS……Page 1692
E. NATURAL ANTIOXIDANTS……Page 1694
C. ETHOXYQUIN……Page 1695
B. PROCEDURES FOR EVALUATING ANTIOXIDANTS……Page 1696
V. ANTIOXIDANT CONCOCTIONS……Page 1697
VII. CONCLUDING REMARKS……Page 1698
REFERENCES……Page 1699
II. HISTORY……Page 1701
IV. CHEMICAL AND PHYSICAL PROPERTIES……Page 1703
VI. FORMS OF COLORANTS AVAILABLE……Page 1710
VII. TOXICOLOGICAL ASPECTS……Page 1712
VIII. LEGISLATION……Page 1713
REFERENCES……Page 1714
I. INTRODUCTION……Page 1717
B. VANILLIN……Page 1718
E. 2-ACETYL-1-PYRROLINE……Page 1719
G. METHYL-BRANCHED ALDEHYDES AND CARBOXY ACIDS……Page 1720
B. DIACETYL……Page 1721
B. LACTONES……Page 1722
1. Acetate Esters……Page 1723
REFERENCES……Page 1724
88 Natural Flavors……Page 1729
A. APPLE……Page 1730
1. Orange……Page 1731
D. MANGO……Page 1732
III. VEGETABLE FLAVORS……Page 1733
2. Garlic……Page 1734
A. TEA……Page 1735
E. BASIL……Page 1736
TABLE 88.6 Important Flavors in Fennel……Page 1737
L. MUSTARD……Page 1738
N. PEPPER……Page 1740
R. VETIVER……Page 1741
V. SUMMARY……Page 1742
REFERENCES……Page 1743
A. USE OF SPICES IN HISTORY AND VARIOIUS CULTURES……Page 1747
III. USES OF COMMON SPICES AND HERBS……Page 1748
B. SPECIFIC TESTS FOR QUALITY COMPARISON OF SELECTED SPICES……Page 1758
E. VOLATILE OIL……Page 1763
V. PRINCIPLE FORMS OF PROCESSED SPICES……Page 1764
B. ANTIOXIDATIVE EFFECTS OF SPICES……Page 1765
C. SOME COMMON FOODBORNE BACTERIAL PATHOGENS INHIBITED BY SELECTED SPICES……Page 1768
D. PROSPECTIVE BENEFICIAL MEDICAL EFFECTS OF SOME COMMON SPICES……Page 1770
REFERENCES……Page 1771
90 Eggs as Nutritional and Functional Food Ingredients……Page 1775
1. General Composition……Page 1776
1. Egg Shell Calcium and Matrix Proteins……Page 1777
2. Ovotransferrin……Page 1778
4. Ovomucoid……Page 1780
6. Avidin……Page 1781
9. Ovoinhibitor……Page 1782
1. Immunoglobulin (Ig) Y……Page 1783
5. Sialyloligosaccharides……Page 1784
7. Phospholipids……Page 1785
V. SUMMARY……Page 1786
REFERENCES……Page 1787
91 Enzymes as Functional Ingredients……Page 1797
II. ENZYME CLASSIFICATION……Page 1798
A. USE OF ENZYMES IN JUICE MANUFACTURE……Page 1799
2. Clarification of Juice……Page 1800
3. Pulp Enzyming……Page 1801
4. Liquefaction……Page 1802
2. Removal of Cyanogens from Cassava and Other Foods……Page 1803
5. Removal of Bitter Taste in Grapefruit and Other Citrus Juices……Page 1804
7. Starch Saccharification……Page 1805
8. Interesterification of Fats……Page 1807
1. Milk……Page 1808
3. Protease in Meat……Page 1809
D. GLUCOSEOXIDASE IN FOOD INDUSTRY……Page 1810
2. Biochemical Changes at Mashing……Page 1811
H. ENZYMES IN HEALTH AND WELLBEING……Page 1812
REFERENCES……Page 1813
I. INTRODUCTION……Page 1815
III. ORDERED CONFORMATIONS OF GUMS WITH LINEAR CHAINS……Page 1816
1. Carrageenans……Page 1817
1. Cellulose……Page 1819
1. Alginates……Page 1820
2. Pectin……Page 1822
A. THE GALACTOMANNANS……Page 1823
C. GELLAN, WELAN AND RHAMSAN……Page 1824
A. DILUTE SOLUTIONS……Page 1825
B. EFFECT OF ENTANGLEMENT……Page 1826
VI. MIXED GELS……Page 1827
B. COUPLED NETWORKS……Page 1828
VII. GUMS IN A HIGH SUGAR ENVIRONMENT……Page 1829
REFERENCES……Page 1830
I. INTRODUCTION……Page 1835
II. NATIVE PROTEIN CONSUMPTION……Page 1836
A. TEMPERATURE DEPENDENCE……Page 1838
B. CONCENTRATION DEPENDENCE……Page 1839
C. IONIC STRENGTH DEPENDENCE……Page 1840
IV. STRUCTURES OF β-lg AGGREGATES AND MECHANISMS OF AGGREGATION……Page 1841
V. STRUCTURE AND RHEOLOGICAL PROPERTIES OF THE GELS……Page 1844
A. GEL STRUCTURE……Page 1845
B. SHEAR MODULUS……Page 1847
VI. AGGREGATION INDUCED PHASE SEPARATION……Page 1848
ACKNOWLEDGMENTS……Page 1851
REFERENCES……Page 1852
94 Emulsions and Emulsifiers……Page 1853
II. MONOACYLGLYCEROL EMULSIFIERS……Page 1854
V. ESTERS OF MONOACYLGLYCEROLS WITH SUCCINIC ACID……Page 1855
IX. PROPYLENGLYCOL ESTERS……Page 1856
XII. SACCHAROSE ESTERS……Page 1857
LITERATURE……Page 1858
I. INTRODUCTION……Page 1859
II. CHEMICAL AND BIOLOGICAL PROPERTIES A. CHEMICAL PROPERTIES……Page 1860
B. BIOLOGICAL PROPERTIES……Page 1861
REFERENCES……Page 1863
II. DEFINITION……Page 1865
V. MODES OF ACTION……Page 1867
VI. EFFECT TO MICROORGANISMS……Page 1868
VIII. PHYSICOCHEMICAL DEGRADATION……Page 1869
IX. INTERACTION AND FORMATION OF ADDUCTS……Page 1870
XI. REGULATORY STATUS……Page 1871
XII. ANTIMICROBIAL ACTIVITY……Page 1873
XV. ANALYSIS……Page 1875
XVI. COLOR DETERMINATION……Page 1876
XX. GAS CHROMATOGRAPHY……Page 1877
REFERENCES……Page 1878
97 Artificial Sweeteners: An Overview……Page 1885
II. SWEETNESS PERCEPTION AND MEASUREMENT……Page 1886
B. XYLITOL……Page 1887
1. Chemical and Physical Properties……Page 1888
B. SACCHARIN……Page 1889
C. CYCLAMATE……Page 1890
5. Safety and Legislation……Page 1891
1. Chemical and Physical Properties……Page 1892
3. Safety and Legislation……Page 1893
G. ASPARTAME-ACESULFAME SALT……Page 1894
H. NEOTAME……Page 1895
B. STEVIOSIDE AND REBAUDIOSIDE……Page 1896
VI. METHODS FOR ANALYSIS……Page 1897
VIII. ECONOMICS……Page 1898
REFERENCES……Page 1899
I. INTRODUCTION……Page 1905
A. EDIBLE FLOWERS……Page 1906
B. EDIBLE FRUITS……Page 1907
D. EDIBLE ROOTS AND TUBERS……Page 1909
E. EDIBLE PLANT PIGMENTS……Page 1910
F. EDIBLE PLANT SPICES……Page 1913
1. Definition of Nutrients……Page 1916
B. MEDICINAL FUNCTIONS……Page 1917
2. Walnut……Page 1918
3. Yam……Page 1926
5. Sanchi-Ginseng……Page 1927
1. Natural Toxins in Plant Foods……Page 1928
REFERENCES……Page 1930
I. INTRODUCTION……Page 1933
2. Functions, Contraindications, Side Effects, and Dangerous Interactions……Page 1934
III. DIETARY SUPPLEMENT HEALTH AND EDUCATION ACT OF 1994……Page 1935
A. DIETARY SUPPLEMENT TERMINOLOGY……Page 1940
IV. LABELING OF DIETARY SUPPLEMENTS A. GENERAL LABELING INFORMATION……Page 1941
B. SUPPLEMENT FACTS PANEL……Page 1942
5. Point of Purchase Supporting Literature……Page 1943
REFERENCES……Page 1944
I. INTRODUCTION……Page 1947
A. IDENTIFYING EXPRESS AND IMPLIED CLAIMS……Page 1948
B. WHEN TO DISCLOSE QUALIFYING INFORMATION……Page 1949
IV. SUBSTANTIATING CLAIMS A. OVERVIEW……Page 1950
C. THE AMOUNT AND TYPE OF EVIDENCCE……Page 1951
D. THE QUALITY OF THE EVIDENCE……Page 1952
E. THE TOTALITY OF THE EVIDENCE……Page 1953
V. OTHER ISSUES RELATING TO DIETARY SUPPLEMENT ADVERTISING……Page 1954
B. CLAIMS BASED ON TRADITIONAL USES……Page 1955
C. USE OF THE DSHEA DISCLAIMER IN ADVERTISING……Page 1956
VI. GOVERNMENT’S ROLE IN THE WEIGHT LOSS MARKETPLACE……Page 1957
B. FORMAT AND DISTRIBUTION……Page 1958
2. Risks Associated with Overweight and Obesity, and the Benefits to be Derived from Modest Weight Loss……Page 1959
4. Information about Program Costs……Page 1960
VIII. REPRESENTATIVE DIETARY SUPPLEMENT ADVERTISING CASES 1984 — JULY 15, 2003……Page 1961
IX. CONCLUSION……Page 1967
I. INTRODUCTION……Page 1969
III. ALLERGENIC FOODS vs. FOOD ALLERGENS……Page 1971
V. MECHANISMS OF FOOD ALLERGY: IMMUNE RESPONSE MODEL……Page 1972
VI. FOOD ALLERGY: PREVENTION, DIAGNOSIS, AND THERAPY……Page 1974
VII. FOOD ALLERGY AND FOOD INDUSTRY……Page 1975
VIII. PREDICTING ALLERGENICITY OF NOVEL FOODS……Page 1976
A. ASSESSMENT OF ALLERGENIC POTENTIAL OF GENETICALLY ENGINEERED FOOD: DECISION THREE APPROACH……Page 1977
REFERENCES……Page 1978
102. Units of Operations……Page 2003
103. Dehydrated Vegetables: Principles and Applications……Page 2021
104. Dehydration of Tropical Fruits……Page 2039
105. Drying Pears……Page 2057
106. Principles and Applications of Freeze-Concentration and Freeze-Drying……Page 2071
107. Thermal Processing of Foods: Principles and Applications……Page 2083
108. Heat Transfer……Page 2097
109. Heat Processing: Temperature–Time Combinations……Page 2117
110. Modeling of Thermal Processing of Foods……Page 2133
111. The Engineering Aspects of Deep-Fat Frying……Page 2145
112. Principles of Food Refrigeration and Freezing……Page 2153
113. Microwavable Frozen Food or Meals……Page 2167
114. Frozen Food: Components and Chemical Reactions……Page 2177
115. Frozen Meat: Quality and Shelf Life……Page 2187
116. Principles of Frozen Storage……Page 2197
117. Freezing Bread Dough……Page 2217
118. Minimal Processing: Fundamentals and Applications……Page 2227
119. An Interactive Design of MA-Packaging for Fresh Produce……Page 2243
120. Ohmic and Inductive Heating……Page 2259
121. Power Ultrasound……Page 2267
122. Ultraviolet Light……Page 2277
123. Aseptic Processing: Basic Principles and Advantages……Page 2291
124. Food Irradiation Using Electron-Beam Accelerators……Page 2303
125. Microwave Heating in Food Processing……Page 2313
126. Pulsed Electric Field in Food Processing and Preservation……Page 2329
127. Nanotechnology and Its Applications for the Food Industry……Page 2349
128. Biosensor Technology for Food Processing, Safety, and Packaging……Page 2367
129. Genetically Modified Organisms in Food Industry……Page 2387
130. Food Packaging: New Technology……Page 2411
131. Food Packaging: Plastics……Page 2421
132. Paper and Paperboard Packaging……Page 2437
133. Frozen Food Packaging……Page 2443
134. Thermal Processing of Packaged Foods……Page 2451
135. Edible Films and Coatings……Page 2461
136. Seasonings and Spices……Page 2475
137. Sweet Flavor Application……Page 2481
138. Food Emulsions……Page 2489
139. Food Gums: Functional Properties and Applications……Page 2503
140. Pectins……Page 2519
141. Kinetics of Quality and Safety Indicators Under Steady Conditions — Basic Concepts……Page 2557
142. Kinetics of Quality and Safety Indicators Under Steady Conditions — Shelf Life of Foods……Page 2577
143. Experimental Design in Product Development and Optimisation……Page 2599
144. Model Building……Page 2629
145. Biological Treatment of Industrial Wastewater: Case Studies and Current Thoughts……Page 2647
146. Poultry Waste Management……Page 2663
147. Waste Management in Meat Plant……Page 2671
148. Bakery Products……Page 2697
149. Chocolate……Page 2749
150. Mozzarella and Scamorza Cheese……Page 2761
151. Processed Cheese……Page 2775
152. Yogurt……Page 2787
153. Egg Biology……Page 2803
154. Ice Cream and Frozen Desserts……Page 2815
155. Edible Fats and Oils Processing and Applications……Page 2863
156. Fat Hydrogenation in Food Processing……Page 2877
157. Manufacture of Asian (Oriental) Noodles……Page 2883
158. Extruding and Drying of Pasta……Page 2897
159. Seafood Products – Science and Technology……Page 2913
160. Surimi and Surimi Analog Products……Page 2927
161. Caviar and Fish Roe……Page 2935
162. Thermal Processing of Meats……Page 2955
163. Frozen Meat: Processing Equipment……Page 2965
164. Dry-Cured Ham……Page 2971
165. Poultry Carcass Evaluation……Page 2983
166. Canned Poultry Products: Turkey Ham……Page 2989
167. Processed Poultry Products: Nugget and Pate……Page 3001
168. Extruded Snacks……Page 3009
169. Coating Snack Foods……Page 3017
170. Vegetable: Horticulture and Processing……Page 3027
171. Chemistry and Technology of Tofu Making……Page 3037
172. Biochemistry and Fermentation of Beer……Page 3061
173. Chinese Wines: Jiu……Page 3081
174. The Tailoring of Designer Grapevines and Microbial Starter Strains for a Market-Directed and Quality-Focused Wine Industry……Page 3133
175. Manufacture of Whisky……Page 3157
176. Fermentation: Principles and Microorganisms……Page 3169
177. Fermented Food and Starter Cultures……Page 3179
178. Manufacture of Fermented Product……Page 3199
179. Sour Cream and Creme Fraiche……Page 3223
180. Quality Control and Sanitation of Cheese……Page 3231
181. Meat Fermentation……Page 3239
182. Technologies for Jalapeno Pepper Preservation……Page 3251
183. Sourdough Bread……Page 3265
184. Food Microbiology and Safety: Basic Requirements……Page 3289
185. Conventional Microbial Testing Methods and Microscopy Techniques……Page 3297
186. Immuno-Based Methods for the Detection of Bacterial Pathogens……Page 3311
187. Genetic-Based Methods for Detection of Bacterial Pathogens……Page 3321
188. Methods for the Detection of Viral and Parasitic Protozoan Pathogens in Foods……Page 3339
189. Methods for Detection of Molds and Mycotoxins……Page 3363
190. Water: Sources and Properties……Page 3375
191. Water: Purification and Distribution……Page 3383
192. Water: Chemistry and Analysis……Page 3401
193. Beverage Plant Sanitation……Page 3415
194. Contaminants……Page 3447
195. Personal Hygiene……Page 3457
196. Cleaning a Processing Plant……Page 3471
197. Sanitation of Food Processing Equipment……Page 3479
198. Frozen Food Plant Sanitation……Page 3497
199. Sanitation and Safety for a Fats and Oils Processing Plant……Page 3511
200. US FDA Guidances for Food Security……Page 3521
201. USDA Safety and Security Guidelines for the Transportation and Distribution of Meat, Poultry, and Egg Products……Page 3555
Index……Page 3567
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