Food science
著者
書誌事項
Food science
（Food science texts series）
Chapman & Hall, c1995
5th ed
- : cloth
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注記
Includes bibliographical references and index
Rev. ed of : Food science / Norman N. Potter, 4th ed. 1986
内容説明・目次
内容説明
A text for introductory courses in food science and technology. This edition retains the basic format and features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This 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.
目次
- 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
- Fermentations and other uses of microorganisms
- Milk and milk products
- Meat, poultry, and eggs
- Seafoods
- Fats, oils, and related products
- Cereal, grains, legumes, and oilseeds
- Vegetables and fruits
- Beverages
- Confectionery and chocolate products
- Principles of food packaging
- Food processing and the environment
- Food safety, risks and hazards
- Governmental regulation of food and nutrition labelling
- Hunger, technology, and world food needs.
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