Elementary Food Science
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...
Sparad:
| Huvudupphovsmän: | , |
|---|---|
| Institutionell upphovsman: | |
| Materialtyp: | Elektronisk E-bok |
| Språk: | engelska |
| Publicerad: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
|
| Upplaga: | 5th ed. 2023. |
| Serie: | Food Science Text Series,
|
| Ämnen: | |
| Länkar: | https://doi.org/10.1007/978-3-030-65433-7 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|
Innehållsförteckning:
- 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.