WorldCat Identities

Hui, Y. H. (Yiu H.)

Overview
Works: 192 works in 964 publications in 2 languages and 18,378 library holdings
Genres: Dictionaries  Handbooks and manuals  Programmed instructional materials  Encyclopedias  Terminology 
Roles: Author, Editor, Other, htt, Publishing director, Contributor, edc, Creator
Publication Timeline
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Most widely held works by Y. H Hui
Introduction to the health professions by Peggy Stanfield( Book )

24 editions published between 1990 and 2012 in English and held by 1,861 WorldCat member libraries worldwide

Stanfield, who works in dietetics, et al. introduce all the major health professions, including about 75 careers, and their training requirements, job responsibilities, and salaries, for healthcare students. Introductory chapters cover categories of health services; payment; aging, health, and long-term care; and healthcare planning. This edition has a new chapter on athletic trainers; expanded discussion of public care, including Medicaid, Medicare, and the Children's Health Insurance Program; a new section on reforms due to the Patient Protection and Affordable Care Act of 2010; updated coverage of state implementation of reforms; information on the evolving roles and responsibilities of health careers and the impact of future demographic and socioeconomic changes on healthcare needs; information on educational grants and loan repayment programs; rewritten and revised chapters based on data from the most recent Occupational Outlook (2010-2011); and links to online videos of professionals
Advances in food diagnostics by Leo M. L Nollet( )

18 editions published between 2007 and 2014 in English and held by 1,004 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, Toldrá, 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 diagnostic
Dictionary of food ingredients by Robert S Igoe( )

37 editions published between 1995 and 2011 in English and held by 962 WorldCat member libraries worldwide

This is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications
Handbook of fermented meat and poultry by Fidel Toldrá( )

16 editions published between 2007 and 2015 in English and held by 705 WorldCat member libraries worldwide

This is a comprehensive review of the science and technology of processing fermented meat and poultry products. The text includes coverage of processing principles, numerous fermented meat categories, and product quality and safety
Bakery products : science and technology by Y. H Hui( )

26 editions published between 2006 and 2014 in English and held by 695 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
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 695 WorldCat member libraries worldwide

Abstract: Food laws, regulations and standards variously listed in the "Statutes at Large," "United States Code," and "Code of Federal Regulations," are often changing, and generally confusing for the uninformed to interpret. The Departments of Agriculture, Commerce, Health, Education and Welfare, and Treasury, Consumer Product Safety Commission, Environmental Protection Agency, and Federal Trade Commission have sections that deal with food law. Each of these agencies' involvement and a brief history of the agency are discussed in individual chapters. Agency interaction is also noted, and detailed explanation of grading and standards is included
Handbook of fruits and fruit processing : science and technology by Y. H Hui( )

3 editions published in 2006 in English and held by 664 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
Handbook of meat and meat processing( )

14 editions published in 2012 in English and held by 662 WorldCat member libraries worldwide

"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation"--
Handbook of plant-based fermented food and beverage technology by Y. H Hui( )

16 editions published between 2012 and 2019 in English and held by 660 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"--
Nutrition and diet therapy : self-instructional modules by Peggy Stanfield( Book )

16 editions published between 1986 and 2009 in English and held by 541 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
Handbook of Fermented Food and Beverage Technology by Y. H Hui( )

3 editions published in 2012 in English and held by 492 WorldCat member libraries worldwide

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources
Essential medical terminology by Peggy Stanfield( Book )

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

Essential Medical Terminology, Enhanced Fourth Edition is updated with a new full-color design as well as new and revised terms and definitions. The Fourth Edition includes more than 200 full-color photos, illustrations, and tables to enhance key points and aid comprehension. This best-selling introduction to medical terminology is based on the body-systems method and is flexible enough to be used in traditional or self-instructional course formats. Suited for students of all levels in the health professions, this accessible text provides the appropriate amount of detail needed to learn the basics of medical terminology. After learning the fundamentals of pronunciation, students can study the chapters in any order the instructor deems appropriate
Handbook of fruit and vegetable flavors by Y. H Hui( )

18 editions published in 2010 in English and Portuguese and held by 455 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."--
Handbook of fruits and fruit processing by Nirmal K Sinha( )

20 editions published between 2006 and 2012 in English and held by 447 WorldCat member libraries worldwide

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, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market
Handbook of vegetables and vegetable processing by Nirmal K Sinha( )

21 editions published between 2010 and 2020 in English and held by 424 WorldCat member libraries worldwide

This title serves as a reference handbook containing the latest developments and advances in vegetable processing. The book can be considered as a companion to Hui's popular 'Handbook of Fruits and Fruit Processing' (2006)
Handbook of food products manufacturing( )

26 editions published in 2007 in English and held by 424 WorldCat member libraries worldwide

Part of a two volume set, this reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods
Food biochemistry and food processing by Fidel Toldrá( )

19 editions published between 2006 and 2012 in English and held by 414 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
Encyclopedia of food science and technology by Y. H Hui( Book )

14 editions published between 1991 and 2000 in English and held by 412 WorldCat member libraries worldwide

Dairy science and technology handbook by Y. H Hui( )

20 editions published between 1993 and 2014 in English and Undetermined and held by 378 WorldCat member libraries worldwide

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

13 editions published in 1991 in English and held by 353 WorldCat member libraries worldwide

Discusses functional and economical chemicals used in processing foods and on raw and agricultural products; classification and profiles of pathogens ingested in foods, beverages, and drinking water; the application of biotechnology in food processing and related areas; product categories, such as fruits and vegetables, meat and poultry, bakery products, and alcoholic beverages; the U.S. government's recommended nomenclature for food fishes; safety of workers in food processing plants; sanitation in food processing; and laws and regulations governing the safety and economic attributes of domestic and imported food products. Can be used by professionals in government, industry, and academia as well as students and instructors in food science, technology, engineering and related fields
 
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WorldCat IdentitiesRelated Identities
Handbook of fruits and fruit processing : science and technology Handbook of fruits and fruit processing
Covers
Advances in food diagnosticsDictionary of food ingredientsHandbook of fermented meat and poultryBakery products : science and technologyHandbook of fruits and fruit processing : science and technologyHandbook of meat and meat processingHandbook of plant-based fermented food and beverage technologyNutrition and diet therapy : self-instructional modules
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.

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