LEADER 04859nam 22006375 450 001 9910954470203321 005 20250725093313.0 010 $a1-4615-4985-X 024 7 $a10.1007/978-1-4615-4985-7 035 $a(CKB)3400000000096008 035 $a(SSID)ssj0000931469 035 $a(PQKBManifestationID)11478822 035 $a(PQKBTitleCode)TC0000931469 035 $a(PQKBWorkID)10872405 035 $a(PQKB)10499498 035 $a(DE-He213)978-1-4615-4985-7 035 $a(MiAaPQ)EBC3081454 035 $a(PPN)237950502 035 $a(EXLCZ)993400000000096008 100 $a20121227d1995 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aFood Science $eFifth Edition /$fby Norman N. Potter, Joseph H. Hotchkiss 205 $a5th ed. 1995. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d1995. 215 $a1 online resource (XV, 608 p.) 225 1 $aFood Science Text Series,$x2214-7799 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a0-8342-1265-X 311 08$a1-4613-7263-1 320 $aIncludes bibliographical references and index. 327 $a1 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. 330 $aNow in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry. 410 0$aFood Science Text Series,$x2214-7799 606 $aFood science 606 $aChemistry 606 $aFood Science 606 $aChemistry 615 0$aFood science. 615 0$aChemistry. 615 14$aFood Science. 615 24$aChemistry. 676 $a641.3 676 $a664 700 $aPotter$b Norman N$4aut$4http://id.loc.gov/vocabulary/relators/aut$0311781 702 $aHotchkiss$b Joseph H$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910954470203321 996 $aFood Science$94022925 997 $aUNINA