Vieira Elementary Food Science

4th Auflage 1996
ISBN: 978-1-4757-5112-3
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 423 Seiten, eBook

Reihe: Food Science Text Series

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.

Zielgruppe

Research

Autoren/Hrsg.

Vieira, Ernest R.

Inhaltsverzeichnis

I Interrelated Food Science Topics.- 1 Why Food Science?.- 2 Composition and Nutritional Value of Foods.- 3 Microbial Activity.- 4 Food Safety and Sanitation.- 5 Quality and Sensory Evaluation of Foods.- 6 Regulatory Agencies.- 7 Food Labels.- 8 Enzyme Reactions.- 9 Chemical Reactions.- II Food Processing Methods.- 10 Thermal Processing.- 11 Drying.- 12 Low-Temperature Preservation.- 13 Food Additives.- III Handling and Processing of Foods.- 14 Meat.- 15 Dairy Products.- 16 Poultry and Eggs.- 17 Fish and Shellfish.- 18 Cereal Grains.- 19 Bakery Products.- 20 Fruits and Vegetables.- 21 Sugars and Starches.- 22 Fats and Oils.- IV Food Science and the Culinary Arts.- 23 Equipment Used in Food Preparation.- 24 Food Preparation—An Important Application of Basic Chemistry and Physics.- V Food Science Laboratory Exercises.- Laboratory Safety Recommendations.- Cleaning and Sanitizing Procedures.- Manual Cleaning and Sanitizing Policy.- Acidity in Foods.- Salt (Sodium Chloride) in Foods.- Microorganisms in Food.- Sensory Evaluation of Food.- Thermal Processing of a Low-Acid Product.- Production of Wine and Beer.- Production of Sauerkraut.- Production of Hot Dogs.- Production of Surimi.- Production of Yogurt.- Suggested Readings.