Food Science

Fifth Edition

AvNorman N. Potter,Joseph H. Hotchkiss

Inbunden, Engelska, 1999

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Beskrivning

Introduces and surveys the complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. This book includes discussions of food safety and consumer protection including phychrotropic pathogens and HAACP techniques for product safety and quality.

Produktinformation

Utgivningsdatum:1999-07-31
Mått:178 x 254 x 41 mm
Vikt:1 390 g
Format:Inbunden
Språk:Engelska
Serie:Food Science Text Series
Antal sidor:608
Upplaga:5
Förlag:Aspen Publishers Inc.,U.S.
ISBN:9780834212657

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

1 Introduction: Food Science as a Discipline.- 2 Characteristics of the Food Industry.- 3 Constituents of Foods: Properties and Significance.- 4 Nutritive Aspects of Food Constituents.- 5 Unit Operations in Food Processing.- 6 Quality Factors in Foods.- 7 Food Deterioration and its Control.- 8 Heat Preservation and Processing.- 9 Cold Preservation and Processing.- 10 Food Dehydration and Concentration.- 11 Irradiation, Microwave, and Ohmic Processing of Foods.- 12 Fermentation and Other Uses of Microorganisms.- 13 Milk and Milk Products.- 14 Meat, Poultry, and Eggs.- 15 Seafoods.- 16 Fats, Oils, and Related Products.- 17 Cereal, Grains, Legumes, and Oilseeds.- 18 Vegetables and Fruits.- 19 Beverages.- 20 Confectionery and Chocolate Products.- 21 Principles of Food Packaging.- 22 Food Processing and the Environment.- 23 Food Safety, Risks, and Hazards.- 24 Governmental Regulation of Food and Nutrition Labeling.- 25 Hunger, Technology, and World Food Needs.