Wiley Encyclopedia of Food Science and Technology, Volume 4Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry |
Common terms and phrases
analysis animal aroma ascorbic acid aspartame assay beans Biochem biological biotin CH2OH CH3 CH3 CH3 Chem chemical color commercial components compounds concentration contain COOH cooked corn cyclamate dehydrated dextrose effects enzyme ethanol evaluation extract factor Figure fish flavor folic acid fresh frozen fructose glucose heat Hoffmann-La Roche hydrolysis increased industry L-ascorbic levels liquid meat membrane metabolism methods microbial microorganisms moisture Nutrition odor OH OH oxidation oysters panelists pantothenic acid plant pomace potato properties protein reactions reduce Research result riboflavin salt seafood sensory shoppers shrimp sodium solid-state fermentation solids soluble solution Source soybean specific spices starch sterilization storage sucrose sugar sulfites surimi sweet sweeteners synthesis syrup Table Technology temperature texture thermal thiamine tion United vanilla vanillin vegetables vegetarian vitamin B12 vitamin D waste water activity yeasts yield York