| Description |
xiii, 608 pages : illustrations ; 27 cm |
| Series |
Food science texts series.
|
| Contents |
Ch. 1. Introduction: Food Science as a Discipline -- Ch. 2. Characteristics of the Food Industry -- Ch. 3. Constituents of Foods: Properties and Significance -- Ch. 4. Nutritive Aspects of Food Constituents -- Ch. 5. Unit Operations in Food Processing -- Ch. 6. Quality Factors in Foods -- Ch. 7. Food Deterioration and its Control -- Ch. 8. Heat Preservation and Processing -- Ch. 9. Cold Preservation and Processing -- Ch. 10. Food Dehydration and Concentration -- Ch. 11. Irradiation, Microwave, and Ohmic Processing of Foods -- Ch. 12. Fermentation and Other Uses of Microorganisms -- Ch. 13. Milk and Milk Products -- Ch. 14. Meat, Poultry, and Eggs -- Ch. 15. Seafoods -- Ch. 16. Fats, Oils, and Related Products -- Ch. 17. Cereal, Grains, Legumes, and Oilseeds -- Ch. 18. Vegetables and Fruits -- Ch. 19. Beverages -- Ch. 20. Confectionery and Chocolate Products -- Ch. 21. Principles of Food Packaging -- Ch. 22. Food Processing and the Environment |
|
Ch. 23. Food Safety, Risks, and Hazards -- Ch. 24. Governmental Regulation of Food and Nutrition Labeling -- Ch. 25. Hunger, Technology, and World Food Needs |
| Analysis |
Food science |
| Notes |
Reprinted 1998 Gaithersburg, MD., Aspen Publishers |
|
U.S. copy issued in the series: Food science texts series |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food industry and trade.
|
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Dairy products.
|
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Food industry and trade -- Wastes
|
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Food industry and trade.
|
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Food -- Handbooks, manuals, etc.
|
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Food -- Composition.
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Food -- Packaging.
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Food -- Preservation.
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Meat.
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Oils and fats.
|
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Seafood.
|
| Genre/Form |
Handbooks and manuals.
|
| Author |
Hotchkiss, Joseph H.
|
| LC no. |
95016000 |
| ISBN |
0412064510 (alk. paper) |
|
