Food science /Norman N. Potter, Joseph H. Hotchkiss.
ISBN:
9781461372639
Title:
Food science /Norman N. Potter, Joseph H. Hotchkiss.
Author:
Potter, Norman N.
Personal Author:
Edition:
Fifth edition.
Publication Information:
New York, N.Y. : Springer, 1998.
Physical Description:
xiii, 608 pages : illustrations ; 26 cm
General Note:
Softcover reprint of the hardcover 5th edition 1995, 1998.
Contents:
Machine generated contents note: Preparation for a Career in Food Science -- Activities of Food Scientists -- References -- Components of the Food Industry -- Allied Industries -- International Activities -- Responsiveness to Change -- Interrelated Operations -- References -- Carbohydrates -- Proteins -- Fats and Oils -- Additional Food Constituents -- References -- Food and Energy -- Additional Roles of Carbohydrates, Proteins, and Fats in Nutrition -- Protein Quality -- Bioavailability of Nutrients -- Vitamins -- Minerals -- Fiber -- Water -- Stability of Nutrients -- Diet and Chronic Disease -- References -- Common Unit Operations -- References -- Appearance Factors -- Textural Factors -- Flavor Factors -- Additional Quality Factors -- Quality Standards -- References -- Shelf Life and Dating of Foods -- Major Causes of Food Deterioration -- Some Principles of Food Preservation -- Control of Microorganisms -- Control of Enzymes and Other Factors -- References --
Contents note continued: Degrees of Preservation -- Selecting Heat Treatments -- Heat Resistance of Microorganisms -- Heat Transfer -- Protective Effects of Food Constituents -- Inoculated Pack Studies -- Different Temperature-Time Combinations -- Heating Before or After Packaging -- Government Regulations -- References -- Distinction Between Refrigeration and Freezing -- Refrigeration and Cool Storage -- Freezing and Frozen Storage -- Some Additional Developments -- References -- Food Dehydration -- Food Concentration -- Intermediate-Moisture Foods -- References -- Food Irradiation -- Microwave Heating -- Ohmic Heating -- References -- Fermentations -- Microorganisms as Direct Foods -- Genetic Engineering -- References -- Fluid Milk and Some of its Derivatives -- Ice Cream and Related Products -- Cheese -- Reduced Fat Dairy Products -- References -- Meat and Meat Products -- Poultry -- Eggs -- References -- Fish Procurement -- Marine Fish -- Shellfish -- Fish By-Products
Contents note continued: Contaminants in Fish -- Newer Products from Seafood -- References -- Effects of Composition on Fat Properties -- Sources of Fats and Oils -- Functional Properties of Fats -- Production and Processing Methods -- Products Made from Fats and Oils -- Fat Substitutes -- Tests on Fats and Oils -- References -- Cereal Grains -- Some Principles of Baking -- Legumes and Oilseeds -- Some Special Problems -- References -- General Properties -- Gross Composition -- Structural Features -- Activities of Living Systems -- Harvesting and Processing of Vegetables -- Harvesting and Processing of Fruits -- Fruit Juices -- Biotechnology -- References -- Carbonated Nonalcoholic Beverages -- Beer -- Wine -- Coffee -- Tea -- References -- Sugar-Based Confections -- Ingredients -- Chocolate and Cocoa Products -- Confectionery Manufacturing Practices -- References -- Introduction -- Types of Containers -- Food-Packaging Materials and Forms -- Package Testing
Contents note continued: Packages with Special Features -- Safety of Food Packaging -- Environmental Considerations -- References -- Properties and Requirements of Processing Waters -- Properties of Wastewaters -- Wastewater Treatment -- Waste Solids Upgrading and Treatment -- Lowering Discharge Volumes -- A Continuing Responsibility -- References -- Safety, Hazards, and Risks -- Food-Related Hazards -- Microbiological Considerations in Food Safety -- Effects of Processing and Storage on Microbial Safety -- Microbiological Methodology -- HACCP as a Method to Prevent Food-Borne Illness -- Chemical Hazards Associated with Foods -- References -- Introduction -- Federal Food, Drug, and Cosmetic Act -- Additional Food Laws -- Legal Categories of Food Substances -- Testing for Safety -- Food Labeling -- Nutrition Labeling -- International Food Standards and Codex Alimentarius -- References -- Background -- Nature of Nutritional Problems -- Some Dimensions of the Problem --
Contents note continued: Approaches to Combat World Hunger -- Roles of Technology -- Conclusions -- References.
Subject Term:
Added Author:
Format:
Regular print
Publication Date:
1998
2013
Publication Information:
New York, N.Y. : Springer, 1998.