| 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. |
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| Binding: Softcover |
| Specs: 423 pages | 1.75 Lbs |
| ISBN: 0834216574 |
| ISBN-13: 9780834216570 |
| Edition: 4 |
| Publisher: Wolters Kluwer | Publish Date 1999 | Copyright 1999 |
Table Of Contents:
Preface
Acknowledgements
Pt. I. Interrelated Food Science Topics
Ch. 1. Why Food Science?
Ch. 2. Composition and Nutritional Value of Foods
Ch. 3. Microbial Activity
Ch. 4. Food Safety and Sanitation
Ch. 5. Quality and Sensory Evaluation of Foods
Ch. 6. Regulatory Agencies
Ch. 7. Food Labels
Ch. 8. Enzyme Reactions
Ch. 9. Chemical Reactions
Pt. II. Food Processing Methods
Ch. 10. Thermal Processing
Ch. 11. Drying
Ch. 12. Low-Temperature Preservation
Ch. 13. Food Additives
Pt. III. Handling and Processing of Foods
Ch. 14. Meat
Ch. 15. Dairy Products
Ch. 16. Poultry and Eggs
Ch. 17. Fish and Shellfish
Ch. 18. Cereal Grains
Ch. 19. Bakery Products
Ch. 20. Fruits and Vegetables
Ch. 21. Sugars and Starches
Ch. 22. Fats and Oils
Pt. IV. Food Science and the Culinary Arts
Ch. 23. Equipment Used in Food Preparation
Ch. 24. Food Preparation - An Important Application of Basic Chemistry and Physics
Pt. V. Food Science Laboratory Exercises
Laboratory Safety Recommendations
Cleaning and Sanitizing Procedures
Manual Cleaning and Sanitizing Policy
Acidity in Foods
Salt (Sodium Chloride) in Foods
Microorganisms in Food
Sensory Evaluation of Food
Thermal Processing of a Low-Acid Product
Production of Wine and Beer
Production of Sauerkraut
Production of Hot Dogs
Production of Surimi
Production of Yogurt
Appendix
Suggested Readings
Index |
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