| 书目名称 | Food Science | | 副标题 | Fifth Edition | | 编辑 | Norman N. Potter,Joseph H. Hotchkiss | | 视频video | | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | Now in its fifth edition, .Food Science. remains the mostpopular and reliable text for introductory courses in food science andtechnology. This new edition retains the basic format and pedagogicalfeatures of previous editions and provides an up-to-date foundationupon which more advanced and specialized knowledge can be built. Thisessential volume introduces and surveys the broad and complexinterrelationships among food ingredients, processing, packaging,distribution and storage, and explores how these factors influencefood quality and safety. Reflecting recent advances and emergingtechnologies in the area, this new edition includes updated commodityand ingredient chapters to emphasize the growing importance ofanalogs, macro-substitutions, fat fiber and sugar substitutes andreplacement products, especially as they affect new productdevelopment and increasing concerns for a healthier diet. Revisedprocessing chapters include changing attitudes toward foodirradiation, greater use of microwave cooking and microwaveableproducts, controlled and modified atmosphere packaging and expandingtechnologies such a extrusion cooking, ohmic heating and supercriticalfluid extraction, new information | | 出版日期 | Textbook 1995Latest edition | | 关键词 | Seafood; additives; distribution; food industry; food processing; food safety; food science; food science, | | 版次 | 5 | | doi | https://doi.org/10.1007/978-1-4615-4985-7 | | isbn_softcover | 978-1-4613-7263-9 | | isbn_ebook | 978-1-4615-4985-7Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer Science+Business Media New York 1995 |
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发表于 2025-3-21 18:31:08
