Elementary food science
著者
書誌事項
Elementary food science
（Food science texts series）
Chapman & Hall, c1996
4th ed.
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注記
Third ed. by Louis J. Ronsivalli
Includes bibliographical references (p. 409-412) and index
内容説明・目次
内容説明
Provides information covering a range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. This edition includes a revised chapter on what food science actually is, detailing the progression of food science from beginning to the future. Other chapters include information on food chemistry and dietary recommendations, foodborne 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 labelling. The book should be of interest to food science students and students with little science background studying nutrition, hotel/restaurant management and culinary arts.
目次
Part 1: Interrelated Food Science Topics. Why Food Science? Composition and Nutritional Value of Foods. Microbial Activity. Food Safety and Sanitation. Quality and Sensory Evaluation of Foods. Regulatory Agencies. Food Labels. Enzyme Reactions. Chemical Reactions. Part 2: Food Processing Methods. Thermal Processing. Drying. Low Temperature Preservation. Food Additives. Part 3: Handling and Processing of Foods. Meat. Dairy Products. Poultry and Eggs. Fish and Shellfish. Cereal Grains. Bakery Products. Fruits and Vegetables. Sugar and Starches. Fats and Oils. Part 4: Food Science and Culinary Arts. Equipment Used in Food Preparation. Food Preparation - An Important Application of Basic Chemistry and Physics. Part 5: Food Science Laboratory Exercises.
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