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Wiley Encyclopedia of Food Science and Technology Second Edition (4-Volume Set)
Editor: Frederick J. Francis
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ISBN: 0-471-19285-6 |
A
Acidulants
Affluence, Food Excess and Nutritional Disorders
Agglomeration and Agglomerator Systems
Alcoholic Beverages and Human Response
Alkaloids
Animal By-product Processing
Animal Science and Livestock Production
Antibiotics in Foods of Animal Origin
Antimicrobial Compounds
Antioxidants
AOAC International
Aphrodisiacs and Stimulants
Appetite
Aquaculture
Aquaculture: Engineering and Construction
Aromatherapy
Artificial Intelligence
Aseptic Processing and Packaging Systems
Aseptic Processing: Ohmic Heating
B
Bakery Leavening Agents
Bakery Specialty Products
Bamboo Shoots
Beekeeping
Beer
Beverages: Carbonated
Beverages: Non-carbonated
Biologically Stable Intermediates
Biscuit and Cracker Technology
Blanching
Bovine Spongiform Encephalopathy (BSE)
Breakfast Cereals
Browning Reaction, Enzymatic
Butter and Butter Products
C
Caffeine
Cancer Risk and Diet
Canning: Regulatory and Safety Considerations
Canola Oil
Carbohydrates. Functionality and Physiological Significance
Carbohydrates: Classification, Chemistry, Labeling
Carotenoids Pigments
Centrifuges: Principles and Applications
Cereal Science and Technology
Cereals, Nutrients, and Agricultural Practices
Cheese
Cheese Rheology
Chilled Foods
Chocolate and Cocoa
Cleaning-in-Place
Coffee
Colloid Mills
Color and Food
Colorants
Computer Applications in the Food Industry
Controlled Atmospheres for Fresh Fruits and Vegetables
Corrosion and Food Processing
Crabs and Crab Processing
Cultural Nutrition
Cultured Milk Products
D
Dairy Flavors
Dairy Ingredients for Foods
Dairy Ingredients: Applications in Meat, Poultry and Seafood
Dehydration
Detergents
Disinfectants
Distillation: Technology and Engineering
Distilled Beverage Spirits
Dry Milk
Dryers: Technology and Engineering
E
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 and Extrusion Cooking
Extrusion Processing: Texture and Rheology
F
FANSA organizations
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
Fishes: Anatomy and Physiology
Fishes: Species of Economic Importance
Flavor Chemistry
Foams and Silicone in Food Processing
Food Additives
Food Allergy
Food Analysis
Food and Nutrition Science Alliance. FANSA
Food Chemistry and Biochemistry
Food Chemistry: Mechanism and Theory
Food Consumption Surveys in the U.S. Dept. of Agriculture
Food Crops Storage
Food Crops: Nondestructive Quality Evaluation
Food Crops: Postharvest Deterioration
Food Crops: Varietal Differences, Maturation, Ripe
Food Engineering
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
G
Gelatin
Genetic Engineering Principles and Applications
Genetic Engineering: Food Flavors
Genetic Engineering: Animals
Grains and Protectants
Gums
H
Heat
Heat Exchangers
Heat Exchangers: Fouling
Heat Exchangers: Paraflow
Heat Exchangers: Plate vs Tabular
Heat Exchangers: Scraped Surface
Heat Transfers
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
I
Ice Cream and Frozen Desserts
Immobilized Enzymes
Immunological Methodology
Infant Foods
Institute of Food Technologists, Awards
Institute of Food Technologists. (IFT)
Institute of Food Technologists: History and Perspectives
International Development : Finland
International Development: Australia
International Development: Canada
International Development: Germany
International Development: Ireland
International Development: New Zealand
International Development: South Africa
International Development: Spain
International Development: Switzerland
International Development: Taiwan
International Development: United Kingdom
International Food Information Service (IFIS)
International Union of Food Science and Technology
Irradiation of Foods
K
Kinetics
Kosher Foods and Food Processing
Krill Protein Processing
L
Laboratory Robotics and Automation
Lactose
Lecithins
Licorice Confectionery
Limonin
Lipids: Nutrition
Livestock Feeds
Lobster: Biology and Technology
Low-Acid and Acidified Foods
M
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 Processing: Technology and Engineering
Meat Products
Meat Science
Meat Slaughtering and Processing Equipment
Meat Starter Cultures and Meat Product Manufacturing
Meat, Modified Atmosphere Packaging
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 Function
Muscle as Food
Mushrooms: Cultivation
Mushrooms: Processing
Muslim Dietary Laws: Food Processing and Marketing
Mycotoxin Analysis
Mycotoxins
N
Nitrosamines
Nucleotides
Nutritional Labeling
Nuts
O
Oil Seeds and Their Oils
Olives and Olive Oil
Optimization Methods in Food Processing
Osteoporosis
Oxidation
Ozone and Food Processing
P
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
Patents
Pectic Substances
Peptides
Pesticide Residues in Foods
Phenolic Compounds
Phosphates and Food Processing
Photosynthesis
Phytochemicals: Antioxidants
Phytochemicals: Carotenoids
Phytochemicals: Lipoic Acid
Phytochemicals: Melatonin
Phytochemicals: Vaccinium
Phytochemicals: Wine
Phytochemicals:Biotechnology of Phenolic Phytochemicals for Food Preservative and Functional Food Applications
Post-Harvest Integrated Pest Management
Potatoes and Potatoes Processing
Poultry Flavors
Poultry Meat Microbiology
Poultry Meat Processing and Product Technology
Poultry: Meat from Avian Species
Processed Cheese
Proteins: Amino Acids
Proteins: Denaturation and Food Processing
Proteins: Structure and Functionality
Pulsed Light Processing
Q
Quality Assurance
R
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
S
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 Soybeans Processing
Spices and Herbs: Natural Extractives
Spices and Seasonings
Starch
Substitutes: Sugar. Bulk Reduced Calorie
Sugar: Sucrose
Sulfites and Food
Supercritical Fluid Technology
Surface (Interfacial) Tension
Surimi: Science and Technology
Sweeteners, Nutritive
Sweeteners: Nonnutritive
Syrups (Starch Sweetners and Other Syrups)
T
Tannins
Tea
Thermal Processing of Food
Thermal Sterilization of Liquid Foods
Thermodynamics
Toxicants, Natural
Toxicology and Risk Assessment
U
Ultrafiltration and Reverse Osmosis
United States Food Marketing System
United States: Armed Forces Food Research and Development
United States: Department of Agriculture
V
Vanilla Extract
Vegetable Dehydration
Vegetable Processing
Vegetable Production
Vegetables, Pickling
Vegetarian and Vegetarian-Aware Eating Trends
Vitamins - Ascorbic acid
Vitamins - Biotin
Vitamins - Folic acid
Vitamins - Niacin, nicotinamide, and nicotinic acid
Vitamins - Pantothenic acid
Vitamins - Pyrodoxine
Vitamins - Riboflavin
Vitamins - Survey
Vitamins - Thiamine
Vitamins - Vitamin A
Vitamins - Vitamin B12
Vitamins - Vitamin D
Vitamins - Vitamin E
Vitamins - Vitamin K
W
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 & Uses
Wine
The preface to the First Edition of the encyclopedia provided a detailed account of its breadth and aims. This breadth is maintained in the Second Edition and enlarged to include more of the associated areas of food science. A number of these areas are of current prime importance, including food safety, functional foods, and neutraceuticals. Seventy years ago, when the discipline of food science and technology was first introduced, the accepted definition was the science concerned with food "from the farm gate to the consumer." It later became obvious that many of the conditions associated with conventional agricultural production practices had a definite impact on the quality and quantity of the resultant food, so the lines between agricultural production and food science and technology became blurred.
The above definition of food science and technology was appropriate for food production techniques in the early part of the twentieth century. We were primarily dependent on fresh fruits and vegetables in season and meats, augmented by commodities which could be easily stored such as grains, root crops, dried fruits and fermented foods, and beverages. The "New England boiled dinner," composed of corned beef, potatoes, carrots, cabbage,turnips, onions, and parsnips, was a good example. A major change from a seasonal concept of food supply to a processed system occurred in the 1920s with the development of food preservation techniques such as conning, freezing, dehydration, and chemical preservation. When this was combined with developments in packaging, storage, transportation, and consumer marketing, the rate of change to a processed-food society was speeded up. Today we have the advantages of a stable processed food supply combined with fresh fruits and vegetables produced locally and also shipped in from other countries. This has produced the best of both systems, but it has some problems. The concentration of production, packaging, storage, and transportation into large units has increased the possibility of contamination with chemicals and microorganisms, a major concern of regulatory official; it may also be a source of concern for readers of this encyclopedia. Hopefully, the sections on food safety, estimation of risk, interpretation of risk, and management of risk will allay the fears for the safety of the global food supply.
Another change in the concept of food science and technology occurred in the 1950s with increased concern over adequate nutrition in food and the nutrition delivery system. The science of nutrition at that point had developed to the point where meaningful predictions could be made on the effect of components in the food supply on the health and well-being of the populace. This led to increased emphasis on food processors to maintain the nutritive value of their products in order to supply the "Acceptable Daily Intake" recommended by governmental and other agencies. However, maintenance of nutrients already present in food was not enough, and the science of fortification was developed primarily to prevent the development of conditions which could lead to a deterioration in the overall health of the individual. This concept was enlarged to encompass components of the diet which were not necessarily related to deficiencies and disease but were related to overall well-being. This led to the concept of "Neutraceuticals," components which combine nutritive and pharmaceutical properties. The term "functional foods" was also introduces to describe components which have a technological function in foods as well as a nutritive or health benefit. Both areas are rapidly expanding and may be of interest to readers of this encyclopedia.
ACKNOWLEDGMENTS
There are three groups of people who make possible the completion of a work of this size: the Editorial Board, the contributors, and the production personnel. The members of the Editorial Board were chosen for their understanding of particular areas of food science and technology that I thought should be given more consideration in the Second Edition. I believed that the First Edition had an excellent set of papers, primarily in technology, and I wanted to build on that base. All of the editors enjoy a superb reputation in their respective fields and I am grateful to them for their willingness to share opinions and expertise. The contributors supplied the real foundation for the encyclopedia and I am most grateful for their willingness to contribute their time and energy to write the papers. This expression of professionalism is reassuring for the future of the discipline. Finally, I would like to thank the group of professionals at Wiley for their administrative support in what otherwise would be an overwhelming assignment.
Frederick J. Francis
Amherst, Massachusetts
Although this encyclopedia is designed for food scientists and technologists, it also contains information useful to food engineers, chemists, biologists, ingredient suppliers, and other professionals involved in the food chain.
The topics selected are based on the following frame of reference:
A. Basic and Applied Sciences
- Biology: botany, bacteriology, microbiology, mycology, eg, photosynthesis, food microbiology, mycotoxins.
- Chemistry: Biochemistry, physical chemistry, analytical chemistry, organic chemistry, radiochemistry, forensic chemistry, eg, food chemistry, food analysis, interesterification, emulsification.
- Physics: rheology, thermodynamics, cryogenics, radiophysics, ultrasonics, eg, food rheology, thermodynamics, microwave, irradiation.
- Nutrition: basic, applied, and clinical nutrition, eg, nutrition, protein, energy, dietetics, nutritional quality and food processing.
- Psychology: sensory behaviors, eg, food and color, sensory sciences, taste and odor.
- Medicine: metabolisms, toxicology, heart diseases, eg, food utilization, cholesterol, foodborne diseases.
- Economics: marketing, development, eg, food marketing, food industry economic development.
- Integrated sciences: history of foods, food structure.
B. Processing Technology, Engineering, and the Twenty-three Unit Operations
- Raw material preparation, eg, apricots and apricot processing, milk and milk product.
- Size reduction, eg, potato and potato processing, crabs and crab processing.
- Mixing and forming , eg, confectionery, biscuits and cracker technology.
- Mechanical separations, eg, meat processing technology, cheeses, poultry product and technology.
- Membrane concentration, eg, milk and membrane technology.
- Biotechnology, eg, genetic engineering
- Irradiation, eg, irradiation
- Blanching, eg, blanching, vegetables processing,
- Pasteurization, eg, yogurt
- Heat sterilization, eg, aseptic processing,
- Evaporation, eg, evaporation, distillation, heat transfer, heat exchangers
- Extrusion, eg, extrusion and extrusion cooking, snack foods
- Dehydration, eg, fruit dehydration, vegetable dehydration, drier technology and engineering
- Baking and roasting, eg, baking science and technology, breakfast cereals
- Frying, eg, frying technology, fats and oils
- Microwave and infrared radiation, eg, microwave science and technology
- Chilling and controlled-(modified-)atmosphere storage, eg, chilled foods, controlled atmospheres for fresh fruits and vegetables, packaging and modified atmospheres.
- Freezing, eg, food freezing, freezing systems, refrigerated foods
- Freeze drying and freeze concentration, eg, freeze drying, driers technology and engineering.
- Coating or enrobing, eg, fish and shellfish products, poultry processing technology
- Packaging, eg, packaging materials, packaging and labeling
- Filling and sealing of containers, eg, aseptic processing and packaging
- Materials handling and process control, eg, computer food processing, artificial intelligence, expert systems
C. Food Laws and Regulations
- Basic principles, eg, food laws and regulation
- Food identity, eg, standards and grades
- Food chemicals, eg, food additives
- Health and safety, eg, sanitation
- Food processing plants, eg, food plant design and construction, food processing: standard industrial classifications.
- Food plant inspection, eg, food laws and regulations.
Apart from members of the editorial advisory board, hundreds of professionals in the academic, industry, and government have personally counseled me on many aspects of the work. Their combined effort is reflected in the articles in this encyclopedia: appropriateness of the selection of topics; diverse expertise and background of each contributor; the excellent treatment of each article. The users are the best judge of these claims.
A small portion of the text is devoted to cover nontechnical data:
- Descriptions of selected scientific institutions, eg, Institute of Food Technologists.
- Food science and technology in selected countries in the world, eg, International Development: South Africa.
- Research and development in major U.S. government agencies, eg, U.S. Department of Agriculture.
ACKNOWLEDGEMENTS
Basically, there are three groups of people who make the completion of this large work possible: the advisors, the contributors, and the production personnel.
The advisors include the members of the editorial board, my friends, colleagues, and other experts. They helped me to formulate the subject matters, select contributors and reviewers, and solve scientific, technical, and engineering matters. ALthough it is not possible to name them all here, they are the foundation of the project. And I am grateful to them.
The contributors are the components and parts and give substance to the encyclopedia. Their contribution is most appreciated.
The production team puts the parts together and you are the best judge of their professionalism. Personally, I am specially grateful to Michalina Bickford, the managing editor for he encyclopedia.
The support of my family will always be appreciated.
Y.H. Hui
Cutten, California