Food Science

By: Potter, Norman NContributor(s): Hotchkiss, Joseph HMaterial type: TextTextPublication details: New Delhi : CBS Publishers and distributors, c1995, 1996Edition: 5th EditionDescription: xiii, 608 p.: illustrationsISBN: 9788123904726 ; 812390472XSubject(s): Food and nutrition | Food Science | Food industry and trade | Food Technology | Food-Processing IndustryDDC classification: 664
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.
Summary: This fifth edition has been updated to reflect recent changes in food science and food technology. This book should be of interest to students and professionals in food science and nutrition.
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Item type Current library Collection Call number Status Date due Barcode Item holds
Reference Books Reference Books Main Library
Reference 		Reference 664 POT (Browse shelf(Opens below)) Available 005708
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Includes Index.

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.

This fifth edition has been updated to reflect recent changes in food science and food technology. This book should be of interest to students and professionals in food science and nutrition.

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