Elementary food science
Author(s)
Bibliographic Information
Elementary food science
（Food science texts series）
Aspen, c1999
4th ed.
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Note
Third ed. by Louis J. Ronsivalli
Includes bibliographical references (p. 409-412) and index
Description and Table of Contents
Description
An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne 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 labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Table of Contents
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. FOOD PROCESSING METHODS. Thermal Processing. Drying. Low Temperature Preservation. Food Additives. 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. FOOD SCIENCE AND CULINARY ARTS. Equipment Used in Food Preparation. Food Preservation. An Important Application of Basic Chemistry and Physics. FOOD SCIENCE LABORATORY EXERCISES. Appendix. Suggested Readings. Index
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