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.

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.

Features

• Updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products
• The changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products
• Expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction
• and much more!

Contents

• 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 Oil Seeds
• Vegetables and Fruits
• Beverages
• Confectionery and Chocolate Products
• Principles of Food Packaging
• Food Safety, Risks and Hazards
• Governmental Regulation of Food and Nutrition Labeling
• Hunger, Technology, and World Food Needs

Index

click here to see books of related interest