Introduction to Food Science and Technology
1st Edition
Published on 2. December 2012
308 pages
978-0-323-15664-6 (ISBN)
Description
Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer's operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.
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G. F. Stewart | Maynard A. Amerine
Introduction to Food Science and Technology
E-Book
12/2012
2nd Edition
Academic Press
€54.95
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Additional editions
George Franklin Stewart
Introduction to Food Science and Technology
Book
01/1973
Academic Press
€19.81
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Content
PrefaceDefinition of TermsChapter 1. Evolution of Food Processing The Evolution of Agriculture, Food Processing, and Food Preservation Early Examples of Food Processing Factors Influencing Food Supply and Processing Impact of Invention and Scientific Discovery The Impact of Modern Scientific and Engineering Developments ReferencesChapter 2. World Food Situation World Food Organizations General Food Situation Present and Future United States Food Production and Consumption ReferencesChapter 3. Food Quality and Its Measurement Food Attributes Food Habits Sensory Attributes Physiological Factors Sensory Testing ReferencesChapter 4. Human Nutrition and Food Science and Technology Introduction and Historical Background Nutrients: Their Chemistry and Physiology Nutritional Inhibitors Dietary Allowances Nutrient Composition of Foods Effects of Raw-Materials Handling, Processing, and Storage on Nutritive Value of Food ReferencesChapter 5. Food Processing and Preservation Deterioration and Spoilage of Food Raw Materials Conversion of Raw Materials to Consumer Foods Food Processing Industries Foods for a Typical American Dinner Food Preservation By Thermal Treatment Processing and Preservation of Food By Dehydration Examples of Commercial Dehydrated Foods Fermented Foods Refrigeration in the Processing and Preservation of Food Chemicals for Food Processing and Preservation Radiation Preservation of Food ReferencesChapter 6. Packaging Foods Functions Served by Packaging Packaging Materials and Finished Packages Developing Packages for New Foods ReferencesChapter 7. Food Safety and Environmental Sanitation Human Infection and Intoxications Associated with Food Food Plant Sanitation Water Supply for Food Processing Management of Food Processing Plant Wastes Selected Examples of Food Plant Waste Management ReferencesChapter 8. Food Laws and Regulations Modern Times Current United States Food Laws and Regulations State and Local Laws and Regulations International Aspects ReferencesChapter 9. Careers in Food Science and Technology Introduction Career Opportunities and Educational Prerequisites Currently Available Educational Programs ReferencesAuthor IndexSubject Index
