Food Science

Front Cover
Springer Science & Business Media, 1998 - Science - 608 pages
8 Reviews
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
 

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I am studying food science, and it was a basic but extremely helpful book on all food science things from statistics to carbohydrates, this is a must read if you are studying food sciecne!!!!

User Review - Flag as inappropriate

pls publish e book for this very useful to lower people to read
thanks
maheshwaran

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Contents

Introduction Food Science as a Discipline
1
Characteristics of the Food Industry
13
Constituents of Foods Properties and Significance
24
Nutritive Aspects of Food Constituents
46
Unit Operations in Food Processing
69
Quality Factors in Foods
90
Food Deterioration and its Control
113
Heat Preservation and Processing
138
Meat Poultry and Eggs
316
Seafoods
345
Fats Oils and Related Products
359
Cereal Grains Legumes and Oilseeds
381
Vegetables and Fruits
409
Beverages
437
Confectionery and Chocolate Products
464
Principles of Food Packaging
478

Cold Preservation and Processing
163
Food Dehydration and Concentration
200
Irradiation Microwave and Ohmic Processing of Foods
245
Fermentation and Other Uses of Microorganisms
264
Milk and Milk Products
279
Food Processing and the Environment
514
Food Safety Risks and Hazards
532
Governmental Regulation of Food and Nutrition Labeling
559
Hunger Technology and World Food Needs
577
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