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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: 664
Contents:
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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 POT (Browse shelf(Opens below)) 1 Available 0064984
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 664 POT (Browse shelf(Opens below)) 2 Available 0064983
Total holds: 0

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.

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