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
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Food Science
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Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 9719555-6
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Food Science: Fifth Edition (Food Science Text Series)
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Food Science: Fifth Edition (Food Science Text Series)
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Hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_456415493
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Food Science: Fifth Edition (Food Science Text Series)
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Condition: Good. Good condition. 5th edition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Seller Inventory # L16C-01896
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Food Science: Fifth Edition (Food Science Text Series)
Seller: GoldBooks, Denver, CO, U.S.A.
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Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # 96C82_52_083421265X
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Food Science: Fifth Edition (Food Science Text Series)
Seller: BennettBooksLtd, Los Angeles, CA, U.S.A.
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hardcover. Condition: New. In shrink wrap. Looks like an interesting title! Seller Inventory # Q-083421265X
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Food Science (Hardcover)
Published by
Aspen Publishers Inc.,U.S., Philadelphia, 1999
ISBN 10: 083421265X
ISBN 13: 9780834212657
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Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: new. 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. Introduces and surveys the complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. This book includes discussions of food safety and consumer protection including phychrotropic pathogens and HAACP techniques for product safety and quality. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780834212657
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Food Science (eng)
Seller: Brook Bookstore On Demand, Napoli, NA, Italy
Seller rating 3 out of 5 stars
Condition: new. Seller Inventory # d815a1b1e0b91e5e6ec2dcdd6a97c231
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Food Science (Food Science Texts Series)
Print on DemandSeller: Revaluation Books, Exeter, United Kingdom
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Hardcover. Condition: Brand New. 5th rep sub edition. 608 pages. 10.50x7.75x1.50 inches. In Stock. This item is printed on demand. Seller Inventory # __083421265X
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