Handbook of Food Science, Technology, and Engineering - Part 1 of a 4 Volume Set Edited By Y. H. Hui, Frank Sherkat Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format. Sample Contents VOLUME 1 – FOOD SCIENCE: PROPERTIES AND PRODUCTS FOOD COMPONENTS AND THEIR PROPERTIES Carbohydrate: Chemistry Carbohydrate: Physical Properties Carbohydrate: Starch Functional Properties of Carbohydrates: Polysaccharide Gums Protein Determination in Food and Agriculture Systems Protein Denaturation Food Protein Functionalities Chemistry and Biochemistry of Fats Physical Properties of Fats Water Soluble Vitamins Fat Soluble Vitamins Fundamental Characteristics of Water Bioactive Amines Pigments in Plant Foods FOOD CATEGORIES Beverages, Carbonated Muffins Cereals: Biology, Pre- and Post-Harvest Management Legume: Horticulture, Properties, and Processing Asian Fermented Soybean Products Vegetable: Types and Biology Nutritional Values of Vegetables, Nutrit Canned Vegetables: Product Description Frozen Vegetables: Product Description Fruits: Horticulture and Functional Properties Frozen Fruits: Product Descriptions Milk: Proteins Enzymes of Significance to Milk and Dairy Products Meat Chemistry Chemical Composition of Red Meat Meat Species Poultry: Chemistry and Biochemistry Chemical Composition of Poultry Meat Poultry Processing Quality Fats and Oils: Science and Applications Fish Biology and Food Science Edible Shellfish: Biology and Science Aquaculture of Finfish and Shellfish: Principles and Applications Frozen Seafood: Production Description Freezing Seafood and Seafood Products: Principles and Applications The Application of Gene Technology in the Wine Industry FOOD ANALYSIS Principles of Food Analysis Analysis of the Chemical Composition of Foods Spectroscopy Basics Infrared and Raman Spectroscopy in Food Science Application of Gas Chromatography to the Identification Foodborne Pathogens and Chemical Contaminants in Foods Modern Thin-layer Chromatography in Food Analysis High Performance Liquid Chromatography The Use of Mass Spectrometry in Food Analysis Food Analysis: Other Methods FOOD MICROBIOLOGY Basics Spoilage Microbiology of Land Muscle Microbiology of Marine Muscle Microbial Analysis of Foods Rapid Methods in Food Diagnostics