Introduction to food science and technol
β George F Stewart; Maynard A Amerine
π Library
π
1973
π Academic Press
π English
β¦ LIBER β¦
π
Introduction to Food Science and Technology
β Scribed by George F. Stewart, Maynard A. Amerine, Bernard S. Schweigert and John Hawthorn (Auth.)
- Publisher
- Academic Press
- Year
- 1982
- Tongue
- English
- Leaves
- 296
- Edition
- 2
- Category
- Library
β¬ Acquire This Volume
No coin nor oath required. For personal study only.
β¦ Synopsis
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers
β¦ Table of Contents
Content:
FOOD SCIENCE AND TECHNOLOGY, Page ii
Front Matter, Page iii
Copyright, Page iv
Dedication, Page v
Preface, Pages xi-xiii
Chapter 1 - Evolution of Food Processing and Preservation, Pages 1-32
Chapter 2 - World and United States Food Situation, Pages 33-65
Chapter 3 - Food Habits, Taboos, and Quality Attributes, Pages 66-86
Chapter 4 - Food Safety and Principles for Its Control, Pages 87-102
Chapter 5 - Evaluation of Sensory Properties of Foods, Pages 103-128
Chapter 6 - Human Nutrition and Food Science and Technology, Pages 129-175
Chapter 7 - Shelf Life of Processed Foods and General Principles for Control, Pages 176-200
Chapter 8 - Selection of Ingredients and Conversion into Processed Foods, Pages 201-229
Chapter 9 - Food Laws and Regulations, Pages 230-239
Chapter 10 - Careers in Food Science and Technology, Pages 240-252
Chapter 11 - Food and Health Issuesβand Answers, Pages 253-265
Author Index, Pages 267-271
Subject Index, Pages 273-289
FOOD SCIENCE AND TECHNOLOGY, Pages ibc1-ibc2
π SIMILAR VOLUMES
Introduction to Food Toxicology (Food Sc
β Takayuki Shibamoto, Leonard F. Bjeldanes
π Library
π
1993
π Academic Press
π English
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals),
Introduction to Food Engineering, Fourth
β R. Paul Singh, Dennis R. Heldman
π Library
π
2008
π English
Introduction to Food Toxicology, Second
β Takayuki Shibamoto, Leonard F. Bjeldanes
π Library
π
2009
π English
The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occuring or having been introduced by industry or food processing methods. This second edition of Introduction to Food Toxicology
Introduction to Food Science and Food Sy
β Rick Parker, Miriah Pace
π Library
π
2016
π Cengage Learning
π English
<span>INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and
Introduction to Food Science and Food Sy
β Rick Parker, Miriah Pace
π Library
π
2017
π Cengage Learning
π English
<span>INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and