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" Food science / "
[Norman N. Potter, Joseph H. Hotchkiss].
| Document Type
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BL
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| Record Number
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666500
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| Doc. No
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dltt
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| Main Entry
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Potter, Norman N.
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| Title & Author
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Food science /\ [Norman N. Potter, Joseph H. Hotchkiss].
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| Edition Statement
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Fifth edition.
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| Series Statement
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Food science texts series
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| Page. NO
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xiii, 608 pages :: illustrations ;; 27 cm.
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| ISBN
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083421265X
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: 9780834212657
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: 9781461372639
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: 1461372631
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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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.
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| Subject
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Food industry and trade.
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| Subject
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Processed foods.
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| Dewey Classification
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664
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| LC Classification
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TP370.P58 1998b
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| Added Entry
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Hotchkiss, Joseph H.
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