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" Elementary food science "
E R Vieira
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BL
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| Record Number
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735970
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b555814
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| Main Entry
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E R Vieira
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| Title & Author
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Elementary food science\ E R Vieira
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| Edition Statement
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4. ed
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| Publication Statement
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New York, N.Y.: Chapman & Hall, 1996
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| Series Statement
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Food Science Texts Series
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| Page. NO
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423 s
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| ISBN
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0412079615
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: 9780412079610
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| Contents
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Part 1: Interrelated Food Science Topics. Why Food Science? Composition and Nutritional Value of Foods. Microbial Activity. Food Safety and Sanitation. Quality and Sensory Evaluation of Foods. Regulatory Agencies. Food Labels. Enzyme Reactions. Chemical Reactions. Part 2: Food Processing Methods. Thermal Processing. Drying. Low Temperature Preservation. Food Additives. Part 3: Handling and Processing of Foods. Meat. Dairy Products. Poultry and Eggs. Fish and Shellfish. Cereal Grains. Bakery Products. Fruits and Vegetables. Sugar and Starches. Fats and Oils. Part 4: Food Science and Culinary Arts. Equipment Used in Food Preparation. Food Preparation - An Important Application of Basic Chemistry and Physics. Part 5: Food Science Laboratory Exercises.
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Food handling.
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Food industry and trade.
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Levnedsmidler
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E R Vieira
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