Food Science

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Food Science

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Author : Norman N. Potter
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Food Science written by Norman N. Potter and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

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.

Essentials Of Food Science

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Author : Vickie A. Vaclavik
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-12-03

Essentials Of Food Science written by Vickie A. Vaclavik and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-03 with Technology & Engineering categories.

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Food Science And Technology

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Author : Magnus Pyke
language : en
Publisher:
Release Date : 1964

Food Science And Technology written by Magnus Pyke and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Food handling categories.

Essentials Of Food Science

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Author : Bhaskar Taneja
language : en
Publisher: Educohack Press
Release Date : 2025-02-20

Essentials Of Food Science written by Bhaskar Taneja and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-20 with Technology & Engineering categories.

"Essentials of Food Science" serves as a gateway to understanding the fundamental principles, concepts, and applications of food science. Written in clear and engaging language, this book provides a foundational understanding of food science, covering aspects of chemistry, biology, microbiology, nutrition, engineering, and technology related to food production, processing, safety, and quality. We introduce key concepts essential to understanding the science behind food, including food composition, structure, and functionality; food microbiology and safety; food processing technologies; food packaging and storage; food chemistry and analysis; and the impact of food on health and nutrition. Each chapter is thoughtfully organized with clear explanations, examples, and practical applications. "Essentials of Food Science" emphasizes practical applications of food science principles in addressing contemporary challenges in the food industry and public health. Readers gain insights into technologies and innovations shaping the future of food production, such as genetic engineering, biotechnology, functional foods, and personalized nutrition. Additionally, the book includes case studies, practical exercises, and discussion questions to encourage critical thinking and hands-on learning. It serves as an invaluable resource for students, educators, researchers, and industry professionals seeking to understand the science behind food and navigate the complexities of the modern food system.

Food Science

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Author : Edelstein
language : en
Publisher: Jones & Bartlett Learning
Release Date : 2018-01-16

Food Science written by Edelstein and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-16 with Family & Relationships categories.

The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers.

Food Science

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Author : B Srilakshmi
language : en
Publisher: New Age International
Release Date : 2003

Food Science written by B Srilakshmi and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Food categories.

Encyclopaedia Of Food Science Food Technology And Nutrition

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Author : R. Macrae
language : en
Publisher:
Release Date : 1993

Encyclopaedia Of Food Science Food Technology And Nutrition written by R. Macrae and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Food categories.

Encyclopedia Of Food Science And Technology

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Author : Yiu H. Hui
language : en
Publisher:
Release Date : 1992

Encyclopedia Of Food Science And Technology written by Yiu H. Hui and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Food industry and trade categories.

Handbook Of Food Science Technology And Engineering

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Author : Yiu H. Hui
language : en
Publisher: CRC Press
Release Date : 2006

Handbook Of Food Science Technology And Engineering written by Yiu H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Food categories.

Elementary Food Science

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Author : Ernest R. Vieira
language : en
Publisher: Springer Science & Business Media
Release Date : 1999-02-28

Elementary Food Science written by Ernest R. Vieira and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-02-28 with Cooking categories.

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne 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 labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.