Elementary Food Science

Author : Ernest R. Vieira
Publisher : Springer Science & Business Media
Page : 435 pages
File Size : 49,7 Mb
Release : 2013-04-17
Category : Science
ISBN : 9781475751123

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Elementary Food Science by Ernest R. Vieira Pdf

Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book 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 chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing 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 of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.

Author : Harriet Marks
Publisher : Frederick Warne Publishers
Page : 214 pages
File Size : 48,7 Mb
Release : 1970
Category : Diet
ISBN : 0723211213

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Nutrition and Elementary Food Science by Harriet Marks Pdf

Standard textbook, providing basis for study for dietitians, caterers and nurses, as well as practical reference book for teachers of nutrition and domestic science.

Author : John T. Nickerson
Publisher : Unknown
Page : 128 pages
File Size : 46,7 Mb
Release : 1979
Category : Food handling
ISBN : OCLC:959385282

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Elementary Food Science by John T. Nickerson Pdf

Author : Roy Hopwood
Publisher : Collins Educational
Page : 133 pages
File Size : 44,6 Mb
Release : 1975
Category : Food
ISBN : 071351907X

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Elementary Food Science by Roy Hopwood Pdf

Author : Ernest Vieira
Publisher : Unknown
Page : 448 pages
File Size : 46,8 Mb
Release : 2014-01-15
Category : Electronic
ISBN : 1475751133

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Elementary Food Science by Ernest Vieira Pdf

Author : John T. Nickerson,Louis J. Ronsivalli
Publisher : Unknown
Page : 368 pages
File Size : 43,7 Mb
Release : 1976
Category : Food handling
ISBN : 0870551949

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Elementary Food Science by John T. Nickerson,Louis J. Ronsivalli Pdf

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Page : 499 pages
File Size : 42,5 Mb
Release : 2013-12-05
Category : Technology & Engineering
ISBN : 9781461491385

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Essentials of Food Science by Vickie A. Vaclavik,Elizabeth W. Christian Pdf

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Page : 565 pages
File Size : 40,9 Mb
Release : 2007-12-03
Category : Technology & Engineering
ISBN : 9780387699400

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Essentials of Food Science by Vickie A. Vaclavik,Elizabeth W. Christian Pdf

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Author : P. M. Gaman,K. B. Sherrington
Publisher : Elsevier
Page : 259 pages
File Size : 49,7 Mb
Release : 2013-10-22
Category : Cooking
ISBN : 9781483136332

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The Science of Food by P. M. Gaman,K. B. Sherrington Pdf

The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Author : Richard Owusu-Apenten,Ernest R. Vieira
Publisher : Springer Nature
Page : 613 pages
File Size : 55,9 Mb
Release : 2022-05-28
Category : Technology & Engineering
ISBN : 9783030654337

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Elementary Food Science by Richard Owusu-Apenten,Ernest R. Vieira Pdf

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 foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.

Author : Anonim
Publisher : Academic Press
Page : 558 pages
File Size : 49,5 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323140041

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Experimental Food Science by Anonim Pdf

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures

Author : Norman N. Potter
Publisher : Springer Science & Business Media
Page : 749 pages
File Size : 43,9 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9789401572620

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Food Science by Norman N. Potter Pdf

Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.

Author : Jeanne Miller
Publisher : Lerner Publications
Page : 52 pages
File Size : 53,6 Mb
Release : 2008-09-01
Category : Juvenile Nonfiction
ISBN : 9780822575894

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Food Science by Jeanne Miller Pdf

Food scientists make packaged foods tastier and healthier, explore the effect of cooking on food, concoct new dishes, and help farmers grow crops better. Learn all about this cool and amazing research in this fast-paced peek into future life!

Author : P. G. Smith
Publisher : Springer Science & Business Media
Page : 514 pages
File Size : 45,5 Mb
Release : 2011-02-11
Category : Technology & Engineering
ISBN : 9781441976628

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Introduction to Food Process Engineering by P. G. Smith Pdf

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Author : Walter Lara
Publisher : Scientific e-Resources
Page : 304 pages
File Size : 42,5 Mb
Release : 2019-05-08
Category : Electronic
ISBN : 9781839472602

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Food Science and Quality Control by Walter Lara Pdf

The association of the book is concocted to encourage viable learning encounters. It is the aim of this book to motivate teachers and students to make use of this knowledge and bring about a change in the health and welfare of our people. It is hoped that this book will help our readers to understand: 1. Functions of foods, which supply our nutritional needs. 2. How to meet human need of nutrients in terms of available foods. 3. Prices are guides of supply and demand and not of their nutritive value. 4. Techniques of preparation which help us meet our needs in an enjoyable manner. 5. Meal planning as a tool in meeting nutritional needs of the family through acceptable enjoyable meals. 6. Preservation as an aid to improved food availability. 7. Safeguarding the supply through proper selection, careful storage and preparation. 8. One's responsibilities as a consumer.