Food Science

Name: Food Science
Availability: InStock
ISBN: 9780834212657

ISBN-10: 083421265X

ISBN-13: 9780834212657

Edition: 5th 1995 (Revised)

Authors: Joseph H. Hotchkiss, Norman N. Potter

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Description:

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to…

Book details

List price: $89.99
Edition: 5th
Copyright year: 1995
Publisher: Springer
Publication date: 7/31/1999
Binding: Hardcover
Pages: 608
Size: 7.01" wide x 10.00" long x 0.58" tall
Weight: 3.036
Language: English



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