Food science
Potter, Norman N.
Food science / Norman N. Potter & Joseph H. Hotchkiss - 5th ed. - New York : Springer, 1998 - 608 p.
1. Introduction: food science as a discipline
2. Characteristics of the food industry
3. Constituents of foods: properties and significance
4. Nutritive aspects of food constituents
5. Unit operations in food processing
6. Quality factors in food
7. Food deterioration and its control
8. Heat preservation and processing
9. Cold preservation and processing
10. Food dehydration and concentration
11. Irradiation, microwave, and ohmic processing of foods
9781461372639 (pbk)
Technology--Food industry and trade--Food science
664 / P851
Food science / Norman N. Potter & Joseph H. Hotchkiss - 5th ed. - New York : Springer, 1998 - 608 p.
1. Introduction: food science as a discipline
2. Characteristics of the food industry
3. Constituents of foods: properties and significance
4. Nutritive aspects of food constituents
5. Unit operations in food processing
6. Quality factors in food
7. Food deterioration and its control
8. Heat preservation and processing
9. Cold preservation and processing
10. Food dehydration and concentration
11. Irradiation, microwave, and ohmic processing of foods
9781461372639 (pbk)
Technology--Food industry and trade--Food science
664 / P851
