9780834212657

Food Science: Fifth Edition (Food Science Text Series)

Potter, Norman N.; Hotchkiss, Joseph H.

ISBN 10: 083421265X / 0-8342-1265-X
ISBN 13: 9780834212657
Publisher: Springer
Publication Date: 1999
Binding: Hardcover
Editorial Reviews for this title:
Synopsis:
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.

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Food Science (ISBN: 083421265X / 0-8342-1265-X)
Potter, Norman N.;Hotchkiss, Joseph H.
ISBN 10: 083421265X
ISBN 13: 9780834212657
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Book Description: Wolters Kluwer Law & Business. Book Condition: New. pp. xv + 608 5th Edition. Bookseller Inventory # 06301083

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Food Science: Fifth Edition (Food Science Text Series) (ISBN: 9780834212657)
Potter, Norman N.;Hotchkiss, Joseph H.
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Food Science (ISBN: 083421265X / 0-8342-1265-X)
Potter, Norman N.;Hotchkiss, Joseph H.
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Food Science: Fifth Edition (Food Science Text Series) (ISBN: 083421265X / 0-8342-1265-X)
Potter, Norman N.;Hotchkiss, Joseph H.
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5. FOOD SCIENCE 5th Edition (ISBN: 083421265X / 0-8342-1265-X)
Potter, Norman N.;Hotchkiss, Joseph H.
ISBN 10: 083421265X
ISBN 13: 9780834212657
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Food Science (Hardback) (ISBN: 9780834212657)
Potter, Norman N.;Hotchkiss, Joseph H.
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Book Description: Aspen Publishers Inc.,U.S., United States, 1999. Hardback. Book Condition: New. 5th ed. 1995. 254 x 178 mm. Brand New Book ***** Print on Demand *****.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. Bookseller Inventory # APC9780834212657

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Food Science (Hardback) (ISBN: 9780834212657)
Potter, Norman N.;Hotchkiss, Joseph H.
ISBN 10: 083421265X
ISBN 13: 9780834212657
Bookseller: The Book Depository US (Gloucester, ., United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 10

Book Description: Aspen Publishers Inc.,U.S., United States, 1999. Hardback. Book Condition: New. 5th ed. 1995. 254 x 178 mm. Brand New Book ***** Print on Demand *****. 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. Bookseller Inventory # APC9780834212657

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Food Science: Fifth Edition (Food Science Text Series) (ISBN: 083421265X / 0-8342-1265-X)
Potter, Norman N.;Hotchkiss, Joseph H.
ISBN 10: 083421265X
ISBN 13: 9780834212657
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Book Description: Springer. Hardcover. Book Condition: New. 083421265X Special order direct from the distributor. Bookseller Inventory # ING9780834212657

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Food Science (Food Science Text Series) (ISBN: 9780834212657)
Potter, Norman N.;Hotchkiss, Joseph H.
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ISBN 13: 9780834212657
Bookseller: BuySomeBooks (Las Vegas, NV, U.S.A.)
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Book Description: Hardcover. Book Condition: New. This item is printed on demand. Hardcover. 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. This item ships from La Vergne,TN. book. Bookseller Inventory # 9780834212657

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