Elementary Food Science
Published in September 1996
Book
Paperback/Softback
328 pages
978-0-412-07961-0 (ISBN)
Description
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.
More details
Series
Edition
New ed of 4 Revised ed
Language
English
Place of publication
Dordrecht
Netherlands
Publishing group
Kluwer Academic Publishers Group
Target group
Adult education
College/higher education
Illustrations
98 line illustrations, 27 tables, index
Dimensions
Height: 152 mm
Width: 230 mm
Weight
700 gr
ISBN-13
978-0-412-07961-0 (9780412079610)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Ernest R. Vieira
Elementary Food Science
E-Book
04/2013
4th Edition
Springer
€85.59
Available for download
Ernest R. Vieira
Elementary Food Science
Book
02/1999
4th Edition
Aspen Publishers Inc.,U.S.
€139.09
Article exhausted; check for reprint
Persons
Content
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.