WorldCat Identities

Hui, Y. H. (Yiu H.)

Works: 112 works in 746 publications in 3 languages and 15,945 library holdings
Genres: Dictionaries  Programmed instructional materials  Handbooks and manuals  Encyclopedias  Terminology 
Roles: Author, Editor, Other, Creator, Contributor
Classifications: TX551, 610.69
Publication Timeline
Most widely held works by Y. H Hui
Introduction to the health professions by Peggy Stanfield( Book )

16 editions published between 1990 and 2012 in English and held by 1,212 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
Dictionary of food ingredients by Robert S Igoe( Book )

28 editions published between 1995 and 2001 in English and held by 647 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
Nutrition and diet therapy : self-instructional modules by Peggy Stanfield( Book )

17 editions published between 1986 and 2010 in English and held by 597 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
United States food laws, regulations, and standards by Y. H Hui( Book )

9 editions published in 1979 in English and held by 566 WorldCat member libraries worldwide

Essential medical terminology by Peggy Stanfield( Book )

11 editions published between 1991 and 2015 in English and held by 451 WorldCat member libraries worldwide

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

12 editions published between 1991 and 1992 in English and held by 438 WorldCat member libraries worldwide

Human nutrition and diet therapy by Y. H Hui( Book )

4 editions published in 1983 in English and held by 317 WorldCat member libraries worldwide

Foodborne disease handbook by Y. H Hui( Book )

49 editions published between 1994 and 2001 in English and Spanish and held by 293 WorldCat member libraries worldwide

Bailey's Industrial oil and fat products by Alton Edward Bailey( Book )

15 editions published in 1996 in English and held by 208 WorldCat member libraries worldwide

This edition of the reference work covers the modern technical processes involved in oil and fat production, including the theory and practice of handling, formulating, and isolating oils and fats; analytical methods and uses; and the background required f
Dairy science and technology handbook( Book )

18 editions published in 1993 in English and held by 177 WorldCat member libraries worldwide

Food biochemistry and food processing by Y. H Hui( Book )

18 editions published between 2006 and 2012 in English and held by 175 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 fruits and fruit processing by Y. H Hui( Book )

19 editions published between 2006 and 2008 in English and held by 166 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
Data sourcebook for food scientists and technologists by Y. H Hui( Book )

13 editions published in 1991 in English and held by 166 WorldCat member libraries worldwide

Bakery products : science and technology by Y. H Hui( Book )

21 editions published between 2006 and 2014 in English and held by 156 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
Meat science and applications by Y. H Hui( Book )

14 editions published in 2001 in English and held by 141 WorldCat member libraries worldwide

Compiles the most recent science, technology, and applications of meat products, by-products, and meat processing--detailing worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling from an international view. Essential concepts are illustrated with practical examples and helpful diagrams
Handbook of fermented meat and poultry by Fidel Toldrá( Book )

17 editions published between 2007 and 2015 in English and held by 127 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
Handbook of plant-based fermented food and beverage technology by Y. H Hui( Book )

24 editions published in 2012 in English and held by 108 WorldCat member libraries worldwide

"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. 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. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"--
Advances in food diagnostics by Leo M. L Nollet( Book )

11 editions published in 2007 in English and held by 100 WorldCat member libraries worldwide

Food diagnostics is a relatively new and emerging area fuelled in large part by the ever-increasing demand for food safety. Advances in Food Diagnostics provides the most updated, comprehensive professional reference source available, covering sophisticated diagnostic technology for the food industry. Editors Nollet, Toldr, and Hui and their broad team of international contributors address the most recent advances in food diagnostics through multiple approaches: reviewing novel technologies to evaluate fresh products; describing and analyzing in depth several specific modern diagnostics; prov
Handbook of fruit and vegetable flavors by Y. H Hui( Book )

14 editions published in 2010 in English and Portuguese and held by 92 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."--
moreShow More Titles
fewerShow Fewer Titles
Audience Level
Audience Level
  Kids General Special  
Audience level: 0.38 (from 0.04 for Advances i ... to 0.66 for Bailey's I ...)

Encyclopedia of food science and technology
Alternative Names
Hui Y. H.

Hui, Y. H. 1940-2015

Hui, Y. H. (Yiu H.)

Hui Yiu H.

Hui, Yiu Hin 1940-2015

Yui H. Hui.

Dictionary of food ingredientsNutrition and diet therapy : self-instructional modulesEssential medical terminologyEncyclopedia of food science and technologyFoodborne disease handbookBailey's Industrial oil and fat productsDairy science and technology handbookFood biochemistry and food processing