Food science /
By: Potter, Norman N.
Contributor(s): Hotchkiss, Joseph H.
Series: Publisher: New York, N.Y. : Springer, 1998Edition: 5th edition.Description: xiii, 608 pages : illustrations ; 27 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 083421265X; 9780834212657:; 9780834212657; 9781461372639 (Springer); 1461372631.Subject(s): Food industry and trade | Processed foodsDDC classification: 664Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 664 POT (Browse shelf(Opens below)) | 1 | Available | 0064984 | ||
Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 664 POT (Browse shelf(Opens below)) | 2 | Available | 0064983 |
Includes bibliographical references and index.
Preface -- Introduction : food science as a discipline -- Characteristics of the food industry -- Constituents of foods: properties and significance -- Nutritive aspects of food constituents -- Unit operations in food processing -- Quality factors in foods -- Food deterioration and its control -- Heat preservation and processing -- Cold preservation and processing -- Food dehydration and concentration -- Irradiation, microwave, and ohmic processing of foods -- Fermentation and other uses of microorganisms -- Milk and milk products -- Meat, poultry, and eggs -- Seafoods -- Fats, oils, and related products -- Cereal, grains, legumes, and oilseeds -- Vegetables and fruits -- Beverages -- Confectionery and chocolate products -- Principles of food packaging -- Food processing and the environment -- Food safety, risks, and hazards -- Governmental regulation of foods and nutrition labeling -- Hunger, technology, and world food needs -- Index.