Food Science

Fifth Edition

Inbunden, Engelska, 1999

Av Norman N. Potter, Joseph H. Hotchkiss

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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

Utgivningsdatum1999-07-31
Mått178 x 254 x 41 mm
Vikt1 390 g
FormatInbunden
SpråkEngelska
SerieFood Science Text Series
Antal sidor608
Upplaga5
FörlagAspen Publishers Inc.,U.S.
ISBN9780834212657

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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.