Ullmann's Food and Feed, 3 Volume Set

Contents

Cover

Series Page

Title Page

Copyright

Preface

Symbols and Units

Conversion Factors

Abbreviations

Country Codes

Periodic Table of Elements

Volume 1

Part I: Introduction

Foods, 1. Survey

1. Introduction

2. History of Food Production and Preservation

3. Components and Their Reactions

4. Food Law

5. Documentation

References

Foods, 2. Food Technology

1. Introduction

2. Food Preservation by Dehydration

3. Food Preservation at Low Temperature

4. Food Preservation by Heating

5. Food Preservation by Ionizing Radiation

6. Other Food Preservation Methods

7. Nutrient Retention in Processed Foods

References

Foods, 3. Food Additives

1. Introduction

2. Food Law Requirements

3. Reasons for Using Additives

4. General Statements on Additives

5. Annex

References

Foods, 4. Food Packaging

1. Historical Aspects

2. Definitions

3. Economic Significance

4. Objectives

5. Properties of Packaging Materials

6. Types of Packaging Materials

7. Packaging Machines

8. Interaction between Packaging and Food

9. Packaging and the Environment

Abbreviations Used in This Article:

References

Feeds

1. Introduction

2. History

3. Composition of Feeds and Feed Analysis

4. Utilization of Feeds by Animals

5. Systems of Energy Evaluation of Feeds

6. Feed Characterization and Common Feeds

7. Feed Additives

8. Feed Hygiene and Feed Safety

9. Future Developments in the Field of Feed Science

10. Carryover of Feed Substances into Food of Animal Origin

References

Part II: Beverages

Beer

1. Introduction

2. Raw Materials

3. Production Technology

4. Properties and Quality

5. Analysis

6. Economic Importance

7. Physiology and Toxicology

References

Beverages, Nonalcoholic

1. Introduction

2. Mineral Water

3. Fruit and Vegetable Juice Products

4. Sweet Carbonated and Non-carbonated Beverages [106–108]

5. Economic Aspects

References

Coffee

1. Introduction [1–3]

2. History [4]

3. Green (Raw) Coffee

4. Decaffeination [19]

5. Roasting [37, 38]

6. Brewed and Instant (Soluble) Coffee

7. Composition [59]

8. Consumption and Physiology [106–108]

References

Coffee-Based Beverages

1. Overview

2. Raw Materials and Intermediate Products

3. Technological Aspects of Product Design

4. Reconstitution

5. Liquid Extracts and Canned Coffee Beverages

6. Economic Aspects

7. Product Adulteration

References

Milk and Dairy Products

1. Introduction

2. Historical Aspects [1,5]

3. Composition of Milk [2, 5, 8, 9, 11, 18]

4. Physical and Physicochemical Properties of Milk [7, 8, 47]

5. Microbiology of Milk [49–51, 143]

6. Nutritional Value of Milk [10, 11, 52, 53]

7. Dairy Technology

8. Fluid Milk

9. Milk Products

10. Quality Control

11. Legislation

12. Economic Aspects

13. Acknowledgement

References

Spirits

1. Introduction

2. Types of Spirit Drinks

3. Typical Production Processes

4. World Production Figures

5. Taxation

6. Legislation

7. Analysis

References

Tea

1. Introduction

2. History

3. Major Tea Producers

4. Growth and Manufacture

5. Tea Trade

6. Tea Market and Consumption

7. Tea and Health

References

Wine, 1. Introduction and Classification

1. Introduction

2. Wine Classifications, Types, and Labels

References

Wine, 2. Chemical and Physical Composition

1. Introduction

2. Extract

3. Physical Characteristics

4. Chemical Composition

References

Wine, 3. Grapes, Viticulture, and Fermentation

1. Grapes and Grape Varieties

2. Viticulture

3. Alcoholic Fermentation

4. Secondary Fermentations

5. Typicité and Style

6. Sensory Evaluation

7. Economic Aspects

8. Wine and Health (For toxicology of ethanol, see → Ethanol)

References

Volume 2

Part III: Bulk Food Component

Bread and Other Baked Products

1. Introduction

2. Wheat Types and their Uses

3. Wheat Breeding and Biotechnology

4. Milling of Wheat

5. Wheat Flour

6. Evaluation of Flours

7. Dough Formation

8. Role of Bread Ingredients [162]

9. Bread and Dough Making Processes

10. Gas Production and Retention

11. Molding and Proofing

12. Baking

13. Flavor of Baked Products

14. Glass Transition and its Role in Baking

15. Bread Varieties and Speciality Breads

16. Soft Wheat Products

17. Retention of Baked Product Quality

18. Trends in Baking

References

Cereal Products

1. Introduction

2. Food Extrusion Technology

3. Pasta

4. Modified Flours

5. Breakfast Cereals

6. Reconstituted and Fortified Cereal Grains, e.g., Rice Kernels

References

Cereals

1. Introduction

2. Production

3. Nutritional and Technological Properties

4. Standards in Grain Trade

5. Uses

6. Processing

7. Specific Properties and Use of Grains

8. Economic Aspects and Outlook

References

Cheese, Processed Cheese, and Whey

1. History of Cheese Making

2. Definition of Cheese

3. Classification of Cheese

4. Production

5. Analysis

6. Flavor Components

7. Processed Cheese

8. Whey

9. Economic Aspects

10. Nutritional Value of Cheese

References

Chocolate

1. Definitions

2. Historical

3. Raw Materials

4. Fermentation and Drying

5. Composition of the Fermented Cocoa Bean

6. Chocolate Production [4], [12]

7. Other Chocolate Processes

8. Packaging, Storage, Spoilage, Analysis

9. Economic Aspects

References

Confectionery

1. History

2. Raw Materials

3. Properties and Microbiology of Confectionery

4. Types of Confectionery

5. Processes and Machinery for Confectionery Production

6. Packaging, Storage, and Economic Aspects

References

Dairy Products, Imitation

1. Introduction

2. Definition of Imitation Milk

3. Ingredients

4. Manufacture

5. Products

6. Standards and Quality Control

7. Nutrition

8. Toxicology

9. Economic Aspects and Sustainability

References

Fats and Fatty Oils

1. Introduction

2. Composition

3. Physical Properties [11]

4. Chemical Properties

5. Manufacture and Processing

6. Refining

7. Fractionation

8. Hydrogenation [53, 54]

9. Interesterification

10. Environmental Aspects

11. Standards and Quality Control

12. Storage and Transportation [62]

13. Individual Vegetable Oils and Fats

14. Individual Animal Fats

15. Toxicology and Occupational Health

16. Abbreviations of Triacylglycerols

References

Fatty Acids

1. Introduction

2. Properties

3. Production of Natural Fatty Acids

4. Production of Synthetic Fatty Acids

5. Analysis

6. Storage and Transportation

7. Environmental Protection, Toxicology, and Occupational Health

8. Uses

References

Glucose and Glucose-Containing Syrups

1. Introduction and History

2. Properties of Glucose

3. Raw Materials

4. General Principles of Starch Hydrolysis

5. Production of Solid Glucose

6. Glucose – Fructose Syrups

7. Analysis

8. Legal Aspects

9. Storage and Transportation

10. Uses

11. Economic Aspects

12. Physiological Properties and Toxicology of Glucose

References

Ice Cream and Frozen Desserts

1. Introduction and Classification

2. Quality Specifications and Analyses

3. Mix Ingredients

4. Manufacture of Mix

5. Freezing Mix to Produce Ice Cream

6. Physical Structure and Properties

7. Storage and Transportation

8. Legal Aspects

9. Economic Aspects

References

Margarines

1. History of Margarine

2. Properties of Margarine

3. Composition

4. Processing

5. Specialty Margarines for Baking and Cooking, Shortenings, and Structured Oils

6. Packaging

7. Sustainability and Consumption Aspects

8. Acknowledgment

References

Meat and Meat Products

1. Definitions

2. History

3. Composition of Meat

4. Meat Production and Slaughtering

5. Fresh Meat Processing

6. Processing Techniques

7. Types of Meat Products

8. Manufacturing of Meat Products

9. Meat Species Identification

10. World Meat Production

11. Meat Grading

References

Proteins

1. Introduction

2. Plant Protein Products

3. Animal Proteins

4. Protein Hydrolysates and Derivatives

References

Sugar

1. Terms, Distinguishing Criteria, Uses, Nutritional Physiology

2. History [27]

3. Properties

4. Sucrochemistry, Chemical and Enzymatic Synthesis

5. Methods of Analysis

6. Sugar Beets: Cultivation, Harvesting, Preparation

7. Production of Juice (Extraction)

8. Juice Purification

9. Evaporation of Thin Juice

10. Production of Sugar from Thick Juice

11. Separation of Sugar from Massecuite

12. Preparation of Refined and White Sugar

13. Working Schemes of Various Sugar Factories [149, 159]

14. Ion-Exchange Processes in the Sugar Industry [160]

15. Production of Special Types of Sugar

16. Storage of White Sugar

17. Auxiliary Facilities in a Sugar Factory

18. Desugarization of Molasses

19. Sugar Yield, Energy Requirements, Processing Aids, Water, and Working Time

20. Cane Sugar

21. Sugar from other Plants

22. Quality Demands on Sugar and Side Products of Sugar Production

23. Economic Aspects

References

Vinegar

1. Introduction

2. Historical Outline

3. General Aspects of Acetic Acid Fermentation

4. Resources of Raw Materials

5. Production

6. Uses

7. Nutritional Aspects

8. Analysis

9. Storage and Transportation

10. Legal Aspects

11. Economic Aspects

12. Environmental Impact

References

Yeasts

Introduction [1]

2. The Yeast Cell

3. Food and Feed Yeast [2]

4. Yeast-Derived Products

References

Volume 3

Part IV: Food Additives

Citric Acid

1. Introduction

2. Physical Properties

3. Chemical Properties

4. Resources of Raw Materials

5. Production

6. Environmental Protection

7. Quality Specifications and Uses

8. Toxicology and Occupational Health

9. Economic Aspects

References

Cyclodextrins

1. History

2. Structure

3. Properties

4. Production [5]

5. Inclusion Complexes

6. Derivatives

7. Uses

8. Economic Aspects

9. Toxicology [21]

References

Flavors and Fragrances, 1. General Aspects

1. History

2. Definition

3. Physiology

4. Natural, Nature-Identical, and Artificial Products

5. Sensory Properties and Structure

6. Volatility

7. Threshold Concentration

8. Odor Description

9. Analytical Methods/Quality Control

10. Safety Evaluation and Legal Aspects

References

Flavors and Fragrances, 2. Aliphatic Compounds

1. Introduction

2. Aliphatic Compounds

3. Acyclic Terpenes

4. Cyclic Terpenes

5. Other Cycloaliphatic Compounds

References

Flavors and Fragrances, 3. Aromatic and Heterocyclic Compounds

1. Aromatic Compounds

2. Phenols and Phenol Derivatives

3. N and N,S Heterocycles

References

Flavors and Fragrances, 4. Natural Raw Materials

1. Introduction

2. Isolation of Natural Fragrance and Flavor Concentrates

3. Survey of Natural Raw Materials

Functional Foods

1. Introduction

2. Definitions and Categories of Functional Foods

3. Prebiotics, Probiotics, and Synbiotics

4. Functional Foods Containing Phytochemicals

5. Functional Foods with Modified Fatty Acid Profiles

6. Regulation of Functional Foods

7. Outlook

References

Gelatin

1. Introduction

2. Structure and Properties

3. Raw Materials and Production

4. Uses

5. Economic Aspects

References

Inulin

1. Introduction

2. Chemical Structure

3. Physical and Chemical Properties

4. Physiological Properties

5. Resources and Raw Materials

6. Production

7. Uses

8. Analysis

9. Legal Aspects

10. Economic Aspects and Trade Names

References

Lecithin

1. Introduction

2. Production

3. Commercial Grades of Lecithin

4. Physical Properties

5. Chemical Properties

6. Uses

7. Quality Specifications and Analysis

References

Monosodium Glutamate

1. Introduction

2. Properties

3. Production

4. Uses

5. Toxicology

6. Economic Aspects

References

Seasonings

1. Introduction

2. Uses

3. Resources and Raw Materials

4. Production

5. Storage and Transportation

6. Quality Specifications

7. Economic Aspects

References

Sweeteners

1. Introduction

2. Sensory Properties

3. Uses

4. General Toxicology and Physiology

5. Food Legislation

6. Substances Commonly Used as Sweeteners

7. Other Sweeteners

8. Substances Formerly Used as Sweeteners

References

Vitamins, 1. Introduction

1. Definition [1]

2. Substances with Vitamin-Like Character

3. History

4. Determination of Requirement

5. Application and Tolerance

6. Studies with Vitamins

7. Use of Vitamins in Food- and Feedstuffs

8. Antivitamins

9. Analysis of Vitamins

10. Production

References

Vitamins, 2. Vitamin A (Retinoids)

1. Introduction

2. Historical Aspects

3. Physical Properties

4. Chemical Properties

5. Occurrence

6. Biosynthesis

7. Production

8. Metabolism and Physiological Functions

9. Deficiency Symptoms and Requirements

10. Analysis and Standardization

11. Trade Names and Economic Aspects

12. Tolerance

References

Vitamins, 3. Vitamin D

1. Introduction

2. History

3. Structure and Nomenclature

4. Chemical and Physical Properties

5. Biosynthesis and Occurrence

6. Vitamin D Requirements

7. Pharmacological Effects and Uses

8. Synthesis

9. Assays for Vitamin D and Metabolites

10. Trade Names and Economic Aspects

References

Vitamins, 4. Vitamin E (Tocopherols, Tocotrienols)

1. Introduction

2. History

3. Physical Properties

4. Chemical Properties

5. Metabolism and Importance in the Organism

6. Deficiency, Requirement, and Application

7. Analysis and Standardization

8. Occurrence

9. Economic Aspects

10. Biosynthesis

11. Production

References

Vitamins, 5. Vitamin K

1. Introduction; History

2. Physical Properties

3. Chemical Properties [7]

4. Occurrence

5. Biosynthesis

6. Chemical Synthesis

7. Analysis

8. Metabolism

9. Importance for the Organism

10. Deficiency Symptoms

11. Requirement

12. Application

13. Tolerance

14. Trade Names and Economic Aspects

References

Vitamins, 6. B Vitamins

1. Vitamin B1 (Thiamin)

2. Riboflavin

3. Vitamin B6

4. Vitamin B12 (Cobalamins)

References

Vitamins, 7. Vitamin C (L-Ascorbic Acid)

1. Introduction

2. History [4]

3. Physical and Chemical Properties [5, 6]

4. Analysis [8, 9]

5. Occurrence and Sources of Vitamin C

6. Biosynthesis [10]

7. Manufacture of Vitamin C

8. Absorption and Metabolism

9. Medical Aspects of Vitamin C

10. Industrial Uses [12–14]

11. Economic Aspects

References

Vitamins, 8. Pantothenic Acid

1. Introduction

2. History

3. Physical and Chemical Properties

4. Occurrence

5. Biosynthesis

6. Production

7. Metabolism and Importance for the Organisms; Coenzyme A and its Precursors

8. Deficiency Symptoms, Requirement, and Application

9. Analysis

10. Economic Aspects

References

Vitamins, 9. Biotin

1. Introduction

2. History

3. Physical and Chemical Properties

4. Occurrence

5. Biosynthesis

6. Function as Prosthetic Group

7. Isolation and Production

8. Metabolism and Importance for the Organism

9. Deficiency Symptoms, Requirement, and Application

9.1. Symptoms and Therapy in Humans

9.2. Symptoms and Therapy in Animals

10. Biotin Analogs

11. Analysis and Standardization [2]

12. Uses and Economic Aspects

13. Tolerance and Environmental Protection

References

Vitamins, 10. Folic Acid

1. Introduction

2. Historical Notes

3. Properties

4. Content in Food and Bioavailability

5. Biosynthesis

6. Chemical Synthesis

7. Metabolism and Biochemical Functions

8. Nutritional Requirements and Medical Use

9. Analysis

10. Economic Aspects

References

Author Index

Subject Index

End User License Agreement

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