05029nam 22006015 450 991047894210332120200701161152.01-4615-4985-X10.1007/978-1-4615-4985-7(CKB)3400000000096008(SSID)ssj0000931469(PQKBManifestationID)11478822(PQKBTitleCode)TC0000931469(PQKBWorkID)10872405(PQKB)10499498(DE-He213)978-1-4615-4985-7(MiAaPQ)EBC3081454(PPN)237950502(EXLCZ)99340000000009600820121227d1995 u| 0engurnn#008mamaatxtccrFood Science[electronic resource] Fifth Edition /by Norman N. Potter, Joseph H. Hotchkiss5th ed. 1995.New York, NY :Springer US :Imprint: Springer,1995.1 online resource (XV, 608 p.)Food Science Text Series,1572-0330Bibliographic Level Mode of Issuance: Monograph0-8342-1265-X 1-4613-7263-1 Includes bibliographical references and index.1 Introduction: Food Science as a Discipline -- 2 Characteristics of the Food Industry -- 3 Constituents of Foods: Properties and Significance -- 4 Nutritive Aspects of Food Constituents -- 5 Unit Operations in Food Processing -- 6 Quality Factors in Foods -- 7 Food Deterioration and its Control -- 8 Heat Preservation and Processing -- 9 Cold Preservation and Processing -- 10 Food Dehydration and Concentration -- 11 Irradiation, Microwave, and Ohmic Processing of Foods -- 12 Fermentation and Other Uses of Microorganisms -- 13 Milk and Milk Products -- 14 Meat, Poultry, and Eggs -- 15 Seafoods -- 16 Fats, Oils, and Related Products -- 17 Cereal, Grains, Legumes, and Oilseeds -- 18 Vegetables and Fruits -- 19 Beverages -- 20 Confectionery and Chocolate Products -- 21 Principles of Food Packaging -- 22 Food Processing and the Environment -- 23 Food Safety, Risks, and Hazards -- 24 Governmental Regulation of Food and Nutrition Labeling -- 25 Hunger, Technology, and World Food Needs.Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.Food Science Text Series,1572-0330Food—BiotechnologyChemistryFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Chemistry/Food Science, generalhttps://scigraph.springernature.com/ontologies/product-market-codes/C00004Food—Biotechnology.Chemistry.Food Science.Chemistry/Food Science, general.641.3664Potter Norman Nauthttp://id.loc.gov/vocabulary/relators/aut311781Hotchkiss Joseph Hauthttp://id.loc.gov/vocabulary/relators/autBOOK9910478942103321Food Science1997784UNINA01052nam0 22002651i 450 UON0029773720231205103949.88120070622d1967 |0itac50 baspaCU|||| |||||ˆLos ‰hombres de a caballopor David ViñasLa HabanaCasa de las Americas1967623 p.19 cm001UON001733052001 Premio Casa de las Américas. Novela210 La HabanaCasa de las AméricasCULa HabanaUONL001038Ar863Letteratura argentina. Narrativa21VIÑASDavidUONV123667174222Casa de las AméricasUONV266657650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00297737SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI Isp.A Ar 860 a 207 SI DA 1601 5 207 BuonoHombres de a caballo1267348UNIOR