Elementary Food Science
Edition: 4th 1996 (Revised)
List price: $79.99
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $79.99
Copyright year: 1996
Publication date: 2/28/1999
Size: 6.75" wide x 9.50" long x 0.75" tall
|Interrelated Food Science Topics|
|Why Food Science?|
|Composition and Nutritional Value of Foods|
|Food Safety and Sanitation|
|Quality and Sensory Evaluation of Foods|
|Food Processing Methods|
|Low Temperature Preservation|
|Handling and Processing of Foods|
|Poultry and Eggs|
|Fish and Shellfish|
|Fruits and Vegetables|
|Sugar and Starches|
|Fats and Oils|
|Food Science and Culinary Arts|
|Equipment Used in Food Preparation|
|An Important Application of Basic Chemistry and Physics|
|Food Science Laboratory Exercises|