Food science / Norman N. Potter & Joseph H. Hotchkiss
Material type:
TextPublication details: New York : Springer, 1998Edition: 5th edDescription: 608 pISBN: - 9781461372639 (pbk)
- 664 P851
Contents:
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
| Item type | Current library | Call number | Status | Date due | Barcode | |
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UE-Central Library | 664 P851 (Browse shelf(Opens below)) | Available | T17072 | ||
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Books
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UE-Central Library | 664 P851 (Browse shelf(Opens below)) | Available | T17073 | ||
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Books
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UE-Central Library | 664 P851 (Browse shelf(Opens below)) | Available | T17074 |
Browsing UE-Central Library shelves Close shelf browser (Hides shelf browser)
| 662.88 K634 Biomass for renewable energy, fuels, and chemicals / | 662.88 Si587 The brillance of bioenergy in business and in practice | 664 D371 Principles of food chemistry / | 664 P851 Food science | 664 P851 Food science | 664 P851 Food science | 664 Q11 Nanotechnologies in food |
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
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