Food science / [Norman N. Potter, Joseph H. Hotchkiss].
Material type:
TextSeries: Food science texts seriesNew York, N.Y. : Springer, 1998Publisher: ©1998Edition: Fifth editionDescription: xiii, 608 pages : illustrations ; 27 cmContent type: - text
- unmediated
- volume
- 9781461372639
- TP370 .P58 1998b
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP370 .P58 1998b (Browse shelf(Opens below)) | Available | 0000000967 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP370 .P58 1998b (Browse shelf(Opens below)) | Available | 0000000970 |
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| TP370 .P33 2003 Introduction to food science / | TP370 .P37 2003 Introduction to food science / | TP370 .P37 2003 Introduction to food science / | TP370 .P58 1998b Food science / | TP370 .P58 1998b Food science / | TP370 .P72 2011 Practical food rheology : an interpretive approach / | TP370 .P74 2013 Practical ethics for the food professional : ethics in research, education and the workplace / |
Includes bibliographical references and index.
Introduction : food science as a discipline -- Characteristics of the food industry -- Constituents of foods: properties and significance -- Nutritive aspects of food constituents -- Unit operations in food processing -- Quality factors in foods -- Food deterioration and its control -- Heat preservation and processing -- Cold preservation and processing -- Food dehydration and concentration -- Irradiation, microwave, and ohmic processing of foods -- Fermentation and other uses of microorganisms -- Milk and milk products -- Meat, poultry, and eggs -- Seafoods -- Fats, oils, and related products -- Cereal, grains, legumes, and oilseeds -- Vegetables and fruits -- Beverages -- Confectionery and chocolate products -- Principles of food packaging -- Food processing and the environment -- Food safety, risks, and hazards -- Governmental regulation of foods and nutrition labeling -- Hunger, technology, and world food needs.
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