Elementary Food Science

ISBN-10: 0834216574
ISBN-13: 9780834216570
Edition: 4th 1996 (Revised)
List price: $79.99 Buy it from $49.99
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Description: An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food  More...

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Book details

List price: $79.99
Edition: 4th
Copyright year: 1996
Publisher: Springer
Publication date: 2/28/1999
Binding: Paperback
Pages: 424
Size: 6.75" wide x 9.50" long x 0.75" tall
Weight: 1.738
Language: English

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.

Interrelated Food Science Topics
Why Food Science?
Composition and Nutritional Value of Foods
Microbial Activity
Food Safety and Sanitation
Quality and Sensory Evaluation of Foods
Regulatory Agencies
Food Labels
Enzyme Reactions
Chemical Reactions
Food Processing Methods
Thermal Processing
Drying
Low Temperature Preservation
Food Additives
Handling and Processing of Foods
Meat
Dairy Products
Poultry and Eggs
Fish and Shellfish
Cereal Grains
Bakery Products
Fruits and Vegetables
Sugar and Starches
Fats and Oils
Food Science and Culinary Arts
Equipment Used in Food Preparation
Food Preservation
An Important Application of Basic Chemistry and Physics
Food Science Laboratory Exercises
Appendix
Suggested Readings
Index

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