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Food Science: Fifth Edition
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Food Science: Fifth Edition Hardcover - 1999

by Norman N. Potter; Joseph H. Hotchkiss


From the publisher

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.

First line

Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing.

Details

  • Title Food Science: Fifth Edition
  • Author Norman N. Potter; Joseph H. Hotchkiss
  • Binding Hardcover
  • Edition 5th
  • Pages 608
  • Volumes 1
  • Language ENG
  • Publisher Springer, U.S.A
  • Date 1999-07-31
  • ISBN 9780834212657 / 083421265X
  • Weight 2.85 lbs (1.29 kg)
  • Dimensions 10.2 x 7.3 x 1.6 in (25.91 x 18.54 x 4.06 cm)
  • Library of Congress subjects Food industry and trade
  • Dewey Decimal Code 050
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Food Science: Fifth Edition (Food Science Text Series)
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Food Science: Fifth Edition (Food Science Text Series)

by Potter, Norman N.; Hotchkiss, Joseph H

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Food Science
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Food Science
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Food Science

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Food Science: Fifth Edition (Food Science Text Series)
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Food Science: Fifth Edition

Food Science: Fifth Edition

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Food Science: Fifth Edition (Food Science Text Series)
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Food Science: Fifth Edition (Food Science Text Series)

by Potter, Norman N.; Hotchkiss, Joseph H.

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Food Science (Food Science Text Series)
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Food Science (Food Science Text Series)

by Norman N. Potter; Joseph H. Hotchkiss

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Food Science: Fifth Edition (Food Science Text Series)
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Food Science: Fifth Edition (Food Science Text Series)

by Potter, Norman N.; Hotchkiss, Joseph H

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