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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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