| 书目名称 | Elementary Food Science | | 编辑 | Richard Owusu-Apenten,Ernest R. Vieira | | 视频video | | | 概述 | Thoroughly modernized with over 1500 references and internet sources.Fully 50% larger than its predecessor and covers food-centric culinary art, foodservices, nutrition and public health issues.Showca | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | Following the success of the popular introductory text,.Elementary Food Science.(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe | | 出版日期 | Book 2023Latest edition | | 关键词 | food-centric culinary art; foodservices; Nutrition; public health issues; Food safety | | 版次 | 5 | | doi | https://doi.org/10.1007/978-3-030-65433-7 | | isbn_softcover | 978-3-030-65431-3 | | isbn_ebook | 978-3-030-65433-7Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer Nature Switzerland AG 2023 |
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发表于 2025-3-21 16:28:58
