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Synopsis
本教材除了包含畜产、农产、园产和水产4大传统食品原料的组成、生物学特性和加工储藏特性外，新增加的特色食品原料内容，除介绍特色植物资源和食用菌等的组成、生物学特性及加工特性外，还介绍了功能性食品原料中的功能性成分的分布、含量及生物学特性，为食品原料的深加工和功能性食品的研发提供参考；新增加的安全食品原料生产与控制内容，从食品原料自身的不安全成分、来源、特性和环境污染等外界因素对食品原料安全性的影响角度出发，系统介绍了安全食品原料生产的控制方法，并以原料乳为案例，介绍了国外食品原料生产过程中的质量控制技术和体系，反映了学科的最新研究方法和成果。此外，配套的国家级慕课提供了彩色富媒体拓展资源、实验虚拟仿真和实操视频。 本书可作为高等学校食品类专业本科教材，也可供从事食品科研、开发和生产的工程技术人员参考。
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- PublisherChina Light Industry Press
- Publication date2020
- ISBN 10 7518430223
- ISBN 13 9787518430222
- BindingPaperback
- LanguageChinese
- Editor匿名
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Food Ingredients (Third Edition) (National Planning Textbook for General Higher Education Eleventh Five-Year)(Chinese Edition)
ISBN 10: 7518430223
ISBN 13: 9787518430222
New
paperback
Seller: liu xing, Nanjing, JS, China
Seller rating 5 out of 5 stars
paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2020-08-01 Pages: 262 Publisher: China Light Industry Press Food Ingredients (Third Edition) in addition to including the composition and biology of the four traditional food ingredients of livestock. agricultural. garden and aquatic products In addition to the characteristics and processing and storage characteristics. the added special food materials content introduces the composition. biological characteristics and processing characteristics of special. Seller Inventory # NS054080
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