| 书目名称 | Elementary Food Science | | 编辑 | Ernest R. Vieira | | 视频video | | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | Following the success of the previous editions, this popularintroductory text continues to provide thorough, up-to-dateinformation covering a broad range of topics in food science, withemphasis on food processing and handling and the methodology ofspecific foods. Presenting a multitude of easy-to-understand figures,tables, illustrated concepts and methods. This text maintains thestrengths of the previous edition while adding new information. Thebook opens with a revised chapter on what food science actually is,detailing the progression of food science from beginning to future.Succeeding chapters include the latest information on food chemistryand dietary recommendations, food borne diseases and microbialactivity.A complete revision of HACCP is outlined, accompanied bynumerous examples of flow charts and applications, as well as majoradditions on food labeling. Extensive updates have been made onprocessing methods and handling of foods, such as new procedures on:candy making; coffee and tea production; beer and wine production;soft drinks; ultra high temperature processing; aseptic packaging;aquaculture and surimi; and UHT and low temperature pasteurization ofmilk.In addition, there | | 出版日期 | Book 19964th edition | | 关键词 | HACCP; additives; chemistry; enzymes; food; food chemistry; food processing; food science; processing; tea | | 版次 | 4 | | doi | https://doi.org/10.1007/978-1-4757-5112-3 | | isbn_ebook | 978-1-4757-5112-3Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer-Verlag US 1996 |
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发表于 2025-3-21 19:30:49
