Elementary food science
Author(s)
Bibliographic Information
Elementary food science
Van Nostrand Reinhold, 1992
3rd ed
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Note
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
Description and Table of Contents
Description
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.
Table of Contents
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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