Elementary food science 1st edition by Ernest Vieira – Ebook PDF Instant Download/Delivery: 1475751123, 978-1475751123
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Product details:
ISBN 10: 1475751123
ISBN 13: 978-1475751123
Author: Ernest Vieira
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.
Elementary food science 1st Table of contents:
- Interrelated Food Science Topics
- Food Processing Methods
- Handling and Processing of Foods
- Food Science and the Culinary Arts
- Food Science Laboratory Exercises
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