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Table of contents (37 chapters)
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Front Matter
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Interrelated Food Science Topics
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Front Matter
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Food Processing Methods
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Front Matter
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Handling and Processing of Foods
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Front Matter
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Keywords
About this book
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.
Authors and Affiliations
Bibliographic Information
Book Title: Elementary Food Science
Authors: Ernest R. Vieira
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4757-5112-3
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag US 1996
eBook ISBN: 978-1-4757-5112-3Published: 17 April 2013
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 4
Number of Pages: XXI, 423