Elementary food science
Following the success of the popular introductory text, Elementary Food Science(5th edition) covers abroad range of food science topics organized in four parts; Part (1) Interrelated food science topics, Part (2) Food safety & sanitation, Part (3) Food preservation and processing and Part (4) Ha...
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| Main Authors | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Cham, Switzerland :
Springer,
[2023]
|
| Edition | Fifth edition. |
| Series | Food science text series.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9783030654337 9783030654313 |
| Physical Description | 1 online zdroj (1 volume) : ilustrace. |
Cover
Table of Contents:
- Ch-01: Why food science
- Ch-02: Food-largest of all industries
- Ch-03: Food regulatory agencies
- Ch-04: Food labels
- Ch-05: Quality and sensory evaluation of food
- Ch-06: Consumer food literacy
- Ch- 07: Food microbes, quality and fermentation
- Ch-08: Microbial foodborne disease outbreaks
- Ch-09: Food safety and sanitation
- Ch-10: Food safety management, GMP & HACCP
- Ch-11: Basic considerations for food processing
- Ch-12: Thermal processing and canning
- Ch-13: Low-temperature preservation
- Ch-14: Food drying
- Ch-15: Quality of dried foods
- Ch-16: Food additives
- Ch-17: Meat
- Ch-18: Dairy products
- Ch 19: Poultry and eggs
- Ch-20: Fish and shellfish
- Ch-21: Cereal grains
- Ch-22: Bakery products
- Ch-23: Fruits and vegetables
- Ch-24: Sugar and confectionery products
- Ch 25: Food Services.