Elementary food science
著者
書誌事項
Elementary food science
Van Nostrand Reinhold, 1992
3rd ed
大学図書館所蔵 全11件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Rev. ed. of: Elementary food science / John T. Nickerson, Louis J. Ronsivalli. 2nd ed. c1980
"An AVI book."
Includes bibliographical references (p. 399-401) and index
内容説明・目次
内容説明
This is a thorough revision and update of the previous edition. The text covers a broad range of topics in food science. Parts I and II are written for the broad audience of food handlers who need to know how to handle food in a sanitary and safe manner; it covers basic, interrelated food science topics and the causes of food changes. Parts III and IV discuss basic food processing methods and the handling and processing of specific foods. Part V, a new section, includes chapters on culinary arts and food science which brings together the fields of foodservice and food inspection which are related to food science. This book should be of interest to professionals in hospitality, foodservice, nutrition, dietetics, and food inspection; libraries.
目次
Part I: Interrelated food science topics. Why food science? Nutrition. Sanitary handling of foods. Regulatory agencies. Food additives. Foodborne diseases. Part II: Causes of food changes. Microbial activity. Enzyme reactions. Chemical reactions. Part III: Food processing methods. Heating. Drying. Refrigeration at temperatures above freezing. Freezing. Addition of chemicals. Part IV: Handling and processing of foods. Meats. Dairy products. Poultry and eggs. Fish and shellfish. Cereal grains. Bakery products. Vegetables. Fruits. Sugar. Fats and oils. Part V: Food science and the culinary arts. Equipment used in food preparation. Food preparation - an important application of basic chemistry and physics. Food labels. Appendix 1: some useful conversions. Abbreviations. Index.
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