Artículos relacionados a Food Science: Fifth Edition (Food Science Text Series)
Sinopsis
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 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.
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Acerca del autor
Charlotte y Peter Fiell son dos autoridades en historia, teoría y crítica del diseño y han escrito más de sesenta libros sobre la materia, muchos de los cuales se han convertido en éxitos de ventas. También han impartido conferencias y cursos como profesores invitados, han comisariado exposiciones y asesorado a fabricantes, museos, salas de subastas y grandes coleccionistas privados de todo el mundo. Los Fiell han escrito numerosos libros para TASCHEN, entre los que se incluyen 1000 Chairs, Diseño del siglo XX, El diseño industrial de la A a la Z, Scandinavian Design y Diseño del siglo XXI.
"Sobre este título" puede pertenecer a otra edición de este libro.
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Food Science: Fifth Edition (Food Science Text Series)
Publicado por
Springer (edition Fifth Edition 1995), 1999
ISBN 10: 083421265X
ISBN 13: 9780834212657
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Librería: BooksRun, Philadelphia, PA, Estados Unidos de America
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Hardcover. Condición: Very Good. Fifth Edition 1995. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Nº de ref. del artículo: 083421265X-11-1
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Food Science
Librería: Better World Books: West, Reno, NV, Estados Unidos de America
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Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Nº de ref. del artículo: 16334838-20
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Food Science
Librería: Better World Books, Mishawaka, IN, Estados Unidos de America
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Condición: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Nº de ref. del artículo: 9719555-6
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Food Science
Librería: Better World Books: West, Reno, NV, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Nº de ref. del artículo: 9719555-6
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Food Science: Fifth Edition (Food Science Text Series)
Librería: Zoom Books Company, Lynden, WA, Estados Unidos de America
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Condición: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Nº de ref. del artículo: ZBV.083421265X.VG
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Food Science: Fifth Edition (Food Science Text Series)
Librería: Campus Bookstore, Denton, TX, Estados Unidos de America
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Hardcover. Condición: Good. May contain highlighting/underlining/notes/etc. May have used stickers on cover. Access codes and supplements are not guaranteed to be included with used books. Ships same or next day. Expedited shipping: 3-5 business days, Standard shipping: 4-14 business days. Nº de ref. del artículo: mon0000184596
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Food Science: Fifth Edition (Food Science Text Series)
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Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Nº de ref. del artículo: S_462702761
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Food Science: Fifth Edition (Food Science Text Series)
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Food Science: Fifth Edition (Food Science Text Series)
Librería: BennettBooksLtd, Los Angeles, CA, Estados Unidos de America
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hardcover. Condición: New. In shrink wrap. Looks like an interesting title! Nº de ref. del artículo: Q-083421265X
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Food Science (Hardcover)
Publicado por
Aspen Publishers Inc.,U.S., Philadelphia, 1999
ISBN 10: 083421265X
ISBN 13: 9780834212657
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: new. Hardcover. Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. 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. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. 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. Introduces and surveys the complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. This book includes discussions of food safety and consumer protection including phychrotropic pathogens and HAACP techniques for product safety and quality. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780834212657
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