Clydesdale, Fergus M. Department of Food Science and Nutrition, University of Massachusetts, Amherst, Massachusetts.
Hall, Richard L. McCormick & Company, Inc., Hunt Valley, Maryland.
Schmidl, M. K. Department of Food Science and Nutrition, University of Minnesota, Twin Cities, Minnesota.
Labuza, T. P. Department of Food Science and Nutrition, University of Minnesota, Minneapolis, Minnesota.
Matz, Samuel A. Pocoloco, Inc., Villa Park, Illinois.
Uebersax, Mark A. Department of Food Sciences and Human Nutrition, Michigan State University, East Lansing, Michigan.
Reichert, Robert. D. National Research Council of Canada, Ottowa, Ontario.
Finberg, Alfred J. Consultant in Food Technology, Brooklyn, New York.
Pietka, Mark J. Cadbury Beverages Latin America Inc., Fort Lauderdale, Florida.
Stamer, John R. Department of Food Science and Technology, Cornell University, Ithaca, New York.
Stansby, Maurice E. National Marine Fisheries Service, U.S. Department of Commerce, Seattle, Washington.
Pearson, A. M. Department of Human Nutrition and Food Science, Michigan State University, East Lansing, Michigan.
Stadelman, William J. Department of Food Science, Purdue University, West Lafayette, Indiana.
Lineback, David R. Department of Food Science, North Carolina State University, Raleigh, North Carolina.
Schlimme Donald V. Department of Horticulture, University of Maryland, Baltimore, Maryland.
Frey, Barry C. Department of Horticulture, University of Maryland, Baltimore, Maryland.
Brody, Aaron L. The Rubbright-Brody Group, St. Paul, Minnesota.
Vergano, Peter J. Formerly, Packaging Science Department, Clemson University, Clemson, South Carolina.
Taylor, Steve L. Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska.
- Food Additives
- Technical effects
- Legal definition and approval for use
- Food Analogs
- Bakery Products
- Processing equipment and methods
- Cereal Products
- Flaked cereals
- Puffed cereals
- Shredded biscuits
- Hot-served cereals
- Milling cereal grains
- Hard candies
- Gums and jellies
- Products based on crystallized sugar
- Aerated products
- Chewing gum
- Soft Drinks
- Dry soup mixes
- Instant soups
- Frozen soups
- Microwavable soups
- Compressed cubes
- Alcohol fermentation
- Dairy fermentations
- Vegetable fermentations
- Fish and Seafood Products
- Industrial products
- Fresh and frozen fish
- Breaded fish products
- Canned fish
- Cured fish
- Innovations in processing
- Fruit Products
- Handling fresh fruits
- Controlled-atmospheric storage
- Apple sauce
- Jams, jellies, and preserves
- Vegetable Products
- Meat Products
- Frozen meats
- Cured meats
- Smoked or cooked meats
- Canned meats
- Dried meats
- Sectioned and formed meats
- Restructured meats
- Enzyme-tenderized meats
- Meat fats
- Poultry Products
- Egg Products
- Egg drying
- Frozen products
- Refrigerated products
- Dry products
- Nonnutritive Sweeteners
- Quality Control
- Food Packaging
- Levels of packaging
- Active packaging
- Package selection
- Nutrition Labeling
- Links to Primary Literature
- Additional Readings
A total sequence of food operations, including the growth and selection of raw materials, harvesting, processing, preservation, and distribution. In general, the aim of all food manufacturing operations is to extend the availability of seasonal crops to year-round use.
The content above is only an excerpt.
for your institution. Subscribe
To learn more about subscribing to AccessScience, or to request a no-risk trial of this award-winning scientific reference for your institution, fill in your information and a member of our Sales Team will contact you as soon as possible.
to your librarian. Recommend
Let your librarian know about the award-winning gateway to the most trustworthy and accurate scientific information.
AccessScience provides the most accurate and trustworthy scientific information available.
Recognized as an award-winning gateway to scientific knowledge, AccessScience is an amazing online resource that contains high-quality reference material written specifically for students. Its dedicated editorial team is led by Sagan Award winner John Rennie. Contributors include more than 9000 highly qualified scientists and 39 Nobel Prize winners.
MORE THAN 8500 articles and Research Reviews covering all major scientific disciplines and encompassing the McGraw-Hill Encyclopedia of Science & Technology and McGraw-Hill Yearbook of Science & Technology
115,000-PLUS definitions from the McGraw-Hill Dictionary of Scientific and Technical Terms
3000 biographies of notable scientific figures
MORE THAN 17,000 downloadable images and animations illustrating key topics
ENGAGING VIDEOS highlighting the life and work of award-winning scientists
SUGGESTIONS FOR FURTHER STUDY and additional readings to guide students to deeper understanding and research
LINKS TO CITABLE LITERATURE help students expand their knowledge using primary sources of information