Book Details
Format
Hardback
Book Series
Food Science Text Series
ISBN-10
083421265X
ISBN-13
9780834212657
Edition
Fifth Edition 1995
Publisher
Aspen Publishers Inc.,U.S.
Imprint
Aspen Publishers Inc.,U.S.
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jul 31st, 1999
Print length
608 Pages
Weight
1,390 grams
Dimensions
26.20 x 18.30 x 4.10 cms
Product Classification:
Food & beverage technologyFood and beverage technology
KSh 12,600.00
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Introduces and surveys the complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. This book includes discussions of food safety and consumer protection including phychrotropic pathogens and HAACP techniques for product safety and quality.
Introduction. Food Science as a Discipline. Characteristics of the Food Industry. Constituents of Foods. Properties and Significance. Nutritive Aspects of Food Constituents. Unit Operations in Food Processing. Quality Factors in Foods. Food Deterioration and Its Control. Heat Preservation and Processing. Cold Preservation and Processing. Food Dehydration and Concentration. Irradiation Microwave, and Ohmic Processing of Foods. Fermentation and Other Uses of Microorganisms. Milk and Milk Products. Meat, Poultry, and Eggs. Seafoods. Fats, Oils and Related Products. Cereal, Grains Legumes, and Oil Seeds. Vegetables and Fruits. Beverages. Confectionery and Chocolate Products. Principles of Food Packaging. Food Safety, Risks and Hazards. Governmental Regulation of Food and Nutrition Labeling. Hunger, Technology, and World Food Needs.
Get Food Science by Joseph H. Hotchkiss, Norman N. Potter at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Aspen Publishers Inc.,U.S. and it has 608 pages.
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