PDF Download Elementary Food Science (Food Science Text Series), by Ernest Vieira
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Elementary Food Science (Food Science Text Series), by Ernest Vieira
PDF Download Elementary Food Science (Food Science Text Series), by Ernest Vieira
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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.
- Sales Rank: #2196437 in Books
- Published on: 1996-08-31
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: .68" h x 7.03" w x 9.93" l,
- Binding: Paperback
- 423 pages
Most helpful customer reviews
5 of 5 people found the following review helpful.
Good introduction to Food Science
By MICHAEL G LUSTIG
I bought this for a high-school student but read it myself first. The book claims to be college-level but I found it to be rather simplistic. I understand that this is an introduction to food science so it is properly represented. I was hoping for a bit more "science" and less history. Yes, Clarence Birdseye essentially created frozen vegetables but what is the science behind his innovations?
0 of 0 people found the following review helpful.
Great condition to use as a teaching text.
By Amazon Customer
Exactly as posted and fit my needs for a resource to teach from. Delivery was prompt and as promised. Met my needs nicely.
0 of 0 people found the following review helpful.
Comprehensive
By G. Blais
Looks good so far. Haven't had a chance ot go through all of it yet, but I think that it will serve its purpose well.
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