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Elementary food science / Ernest R. Vieira.

By: Material type: TextTextSeries: Food Science Texts SeriesPublication details: London : Chapman & Hall, ©1996Edition: 4th edDescription: xix, 423p. : ill. 26 cmISBN:
  • 9780412079610
  • 9780412079610
Subject(s):
Partial contents:
Why food science? --Composition and nutritional value of foods -- Microbial activity -- Food safety and sanitation -- Quality and sensory evaluation of foods -- Regulatory agencies -- Food labels -- Enzyme reactions -- Food processing methods -- Drying -- Low-temperature preservation -- Food additives -- Meat -- Dairy products -- Poultry and eggs -- Fish and shellfish -- Cereal grains -- Bakery products -- Fruits and vegetables -- Sugars and starches -- Fats and oils -- Equipment used in food preparation -- Food preparation - an important application of basic chemistry and physics
Summary: Following on from previous editions, this text provides up-to-date information on the broad range of topics in food science, and puts particular emphasis on food processing and handling and the methodology of specific foods.
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Holdings
Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 641.3 VIE (Browse shelf(Opens below)) Available J120668
General General ATU Dublin Road General Shelves 641.3 VIE (Browse shelf(Opens below)) Available J120669
General General ATU Dublin Road General Shelves 641.3 VIE (Browse shelf(Opens below)) Available 064051

Includes bibliographical references (p. 409-412) and index.

Why food science? --Composition and nutritional value of foods -- Microbial activity -- Food safety and sanitation -- Quality and sensory evaluation of foods -- Regulatory agencies -- Food labels -- Enzyme reactions -- Food processing methods -- Drying -- Low-temperature preservation -- Food additives -- Meat -- Dairy products -- Poultry and eggs -- Fish and shellfish -- Cereal grains -- Bakery products -- Fruits and vegetables -- Sugars and starches -- Fats and oils -- Equipment used in food preparation -- Food preparation - an important application of basic chemistry and physics

Following on from previous editions, this text provides up-to-date information on the broad range of topics in food science, and puts particular emphasis on food processing and handling and the methodology of specific foods.

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