Elementary Food Science [E-Book] / by Richard Owusu-Apenten, Ernest R. Vieira.
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling...
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Full text |
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Personal Name(s): | Owusu-Apenten, Richard, author |
Vieira, Ernest R., author | |
Edition: |
5th edition 2023. |
Imprint: |
Cham :
Springer,
2023
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Physical Description: |
XXVII, 602 pages 105 illustrations (online resource) |
Note: |
englisch |
ISBN: |
9783030654337 |
DOI: |
10.1007/978-3-030-65433-7 |
Series Title: |
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Food Science Text Series
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Subject (LOC): |
- Ch-01: Why food science
- Ch-02: Food-largest of all industries
- Ch-03: Food regulatory agencies
- Ch-04: Food labels
- Ch-05: Quality and sensory evaluation of food
- Ch-06: Consumer food literacy
- Ch- 07: Food microbes, quality and fermentation
- Ch-08: Microbial foodborne disease outbreaks
- Ch-09: Food safety and sanitation
- Ch-10: Food safety management, GMP & HACCP
- Ch-11: Basic considerations for food processing
- Ch-12: Thermal processing and canning
- Ch-13: Low-temperature preservation
- Ch-14: Food drying
- Ch-15: Quality of dried foods
- Ch-16: Food additives
- Ch-17: Meat
- Ch-18: Dairy products
- Ch 19: Poultry and eggs
- Ch-20: Fish and shellfish
- Ch-21: Cereal grains
- Ch-22: Bakery products
- Ch-23: Fruits and vegetables
- Ch-24: Sugar and confectionery products
- Ch 25: Food Services.