WorldCat Identities

Hui, Y. H. (Yiu H.)

Overview
Works: 133 works in 853 publications in 3 languages and 16,875 library holdings
Genres: Dictionaries  Handbooks and manuals  Programmed instructional materials  Encyclopedias  Terminology 
Roles: Author, Editor, Other, Contributor, Creator
Publication Timeline
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Most widely held works by Y. H Hui
Introduction to the health professions by Peggy Stanfield( Book )

18 editions published between 1990 and 2012 in English and held by 2,036 WorldCat member libraries worldwide

"Completely updated, Introduction to the Health Professions, Sixth Edition provides the most current, comprehensive coverage of all the major health professions. This popular text outlines more than 75 careers and touches on every major facet of the field including training requirements, job responsibilities, and salaries. This fundamental resource provides a thorough review of the U.S. healthcare delivery system, managed care, health care financing, reimbursement, insurance coverage, Medicare, Medicaid, and the impact of new technology on healthcare services. Written specifically for students who plan to become healthcare professionals, this text will give you all the information you need for a successful career! Key Features: Outlines more than 75 careers! ; Appendices on salaries, career information, resumes and job hunting ; Key terms and objectives for each chapter ; Career advice and descriptions to help students find the best profession for them ; Invaluable career specifics and resources ; Transition Guide available for instrcutors ; Companion Website available for students."--Publisher's website
Handbook of fruits and fruit processing by Y. H Hui( )

23 editions published between 2006 and 2012 in English and held by 1,536 WorldCat member libraries worldwide

The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry
Advances in food diagnostics by Leo M. L Nollet( )

14 editions published between 2007 and 2014 in English and held by 1,315 WorldCat member libraries worldwide

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: -Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens -Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens -Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components -Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry -Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food
Dictionary of food ingredients by Robert S Igoe( Book )

30 editions published between 1995 and 2004 in English and held by 929 WorldCat member libraries worldwide

The Dictionary of Food Ingredients is a concise, easy-to-use source of information on over 1,000 food ingredients and additives. It provides information on currently used ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized in alphabetical order, defenition entries cover ingredient functions, chemical properties, and uses in food products. This revised and updated fifth edition also features a new section, "Food Definitions and Formulations," a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers, as well as new information on existing and more recently approved ingredients
United States food laws, regulations, and standards by Y. H Hui( Book )

20 editions published between 1979 and 1986 in English and Undetermined and held by 733 WorldCat member libraries worldwide

Handbook of fermented meat and poultry by Fidel Toldrá( )

18 editions published between 2007 and 2015 in English and held by 597 WorldCat member libraries worldwide

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped int
Nutrition and diet therapy : self-instructional modules by Peggy Stanfield( Book )

14 editions published between 1986 and 2009 in English and held by 585 WorldCat member libraries worldwide

Nutrition and Diet Therapy continues to be the only self-instructional nutrition and diet therapy text available in its field. Ideal for self-paced or distance-learning courses, the text's unique modular format contains practice exercises and post-tests throughout, allowing students to master one section of the material before moving to the next. All modules have been updated to reflect the most current information available on normal and therapeutic nutrition
Bakery products : science and technology by Y. H Hui( )

22 editions published between 2006 and 2014 in English and Undetermined and held by 500 WorldCat member libraries worldwide

"In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, and fermentation; and manufacturing considerations for bread and other bakery products, including quality control and enzymes. Discussion of special bakery products is extensive, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products, and specialty bakery items from around the world, including Italian bakery foods."--Publisher's description
Essential medical terminology by Peggy Stanfield( Book )

13 editions published between 1991 and 2015 in English and held by 483 WorldCat member libraries worldwide

Dairy science and technology handbook( )

25 editions published between 1993 and 2014 in English and held by 423 WorldCat member libraries worldwide

Encyclopedia of food science and technology by Y. H Hui( Book )

14 editions published between 1991 and 1992 in English and held by 422 WorldCat member libraries worldwide

Data sourcebook for food scientists and technologists by Y. H Hui( )

12 editions published in 1991 in English and held by 381 WorldCat member libraries worldwide

Handbook of fruit and vegetable flavors by Y. H Hui( )

16 editions published in 2010 in English and Portuguese and held by 370 WorldCat member libraries worldwide

"Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science."--(Provided by publisher)
Handbook of vegetables and vegetable processing by Nirmal K Sinha( )

18 editions published between 2010 and 2018 in English and held by 361 WorldCat member libraries worldwide

Handbook of food products manufacturing by Y. H Hui( )

31 editions published in 2007 in English and held by 332 WorldCat member libraries worldwide

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing
Food biochemistry and food processing by Benjamin K Simpson( Book )

19 editions published between 2006 and 2012 in English and held by 321 WorldCat member libraries worldwide

This collection of essays develops and explains the biochemical aspects of food processing. It includes sections on the essential principles of food biochemistry, enzymology and food processing and provides commodity-by-commodity discussion of biochemistry of raw materials and product processing
Handbook of vegetable preservation and processing by Y. H Hui( )

20 editions published between 2003 and 2016 in English and Spanish and held by 305 WorldCat member libraries worldwide

"Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation. "--Provided by publisher
Human nutrition and diet therapy by Y. H Hui( Book )

4 editions published in 1983 in English and held by 298 WorldCat member libraries worldwide

Foodborne disease handbook( Book )

19 editions published between 1994 and 2001 in English and held by 268 WorldCat member libraries worldwide

Handbook of food and beverage fermentation technology by Y. H Hui( Book )

14 editions published in 2004 in English and held by 249 WorldCat member libraries worldwide

"Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science AssociationPresenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors."--Provided by publisher
 
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WorldCat IdentitiesRelated Identities
Handbook of fruits and fruit processing
Alternative Names
Hui, Y.H.

Hui Y. H. 1940-2015

Hui, Y. H. (Yiu H.)

Hui, Yiu H.

Hui Yiu H. 1940-2015

Hui, Yiu Hin 1940-2015

Yui H. Hui.

Languages
Covers
Handbook of fruits and fruit processingAdvances in food diagnosticsDictionary of food ingredientsHandbook of fermented meat and poultryNutrition and diet therapy : self-instructional modulesBakery products : science and technologyEssential medical terminologyDairy science and technology handbook