Food Science: Fifth Edition / Edition 5

Food Science: Fifth Edition / Edition 5

by Norman N. Potter, Joseph H. Hotchkiss
     
 

ISBN-10: 083421265X

ISBN-13: 9780834212657

Pub. Date: 01/01/1995

Publisher: Springer US

Now in its fifth edition, Food Science remains the most popular and re liable text for introductory courses in food science and technology. T his new edition retains the basic format and pedagogical features of p revious editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volum e introduces

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Overview

Now in its fifth edition, Food Science remains the most popular and re liable text for introductory courses in food science and technology. T his new edition retains the basic format and pedagogical features of p revious editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volum e introduces and surveys the broad and complex interrelationships amon g food ingredients, processing, packaging, distribution and storage, a nd explores how these factors influence food quality and safety.

Product Details

ISBN-13:
9780834212657
Publisher:
Springer US
Publication date:
01/01/1995
Series:
Food Science Text Series
Edition description:
5th ed. 1995
Pages:
608
Sales rank:
726,347
Product dimensions:
7.30(w) x 10.20(h) x 1.70(d)

Table of Contents

Introduction. Food Science as a Discipline. Characteristics of the Food Industry. Constituents of Foods. Properties and Significance. Nutritive Aspects of Food Constituents. Unit Operations in Food Processing. Quality Factors in Foods. Food Deterioration and Its Control. Heat Preservation and Processing. Cold Preservation and Processing. Food Dehydration and Concentration. Irradiation Microwave, and Ohmic Processing of Foods. Fermentation and Other Uses of Microorganisms. Milk and Milk Products. Meat, Poultry, and Eggs. Seafoods. Fats, Oils and Related Products. Cereal, Grains Legumes, and Oil Seeds. Vegetables and Fruits. Beverages. Confectionery and Chocolate Products. Principles of Food Packaging. Food Safety, Risks and Hazards. Governmental Regulation of Food and Nutrition Labeling. Hunger, Technology, and World Food Needs.

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