Food science / [Norman N. Potter, Joseph H. Hotchkiss].

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.