Advertisement

Food Science

Fifth Edition

  • Authors
  • Norman N. Potter
  • Joseph H. Hotchkiss

Part of the Food Science Text Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Norman N. Potter, Joseph H. Hotchkiss
    Pages 1-12
  3. Norman N. Potter, Joseph H. Hotchkiss
    Pages 13-23
  4. Norman N. Potter, Joseph H. Hotchkiss
    Pages 24-45
  5. Norman N. Potter, Joseph H. Hotchkiss
    Pages 46-68
  6. Norman N. Potter, Joseph H. Hotchkiss
    Pages 69-89
  7. Norman N. Potter, Joseph H. Hotchkiss
    Pages 90-112
  8. Norman N. Potter, Joseph H. Hotchkiss
    Pages 113-137
  9. Norman N. Potter, Joseph H. Hotchkiss
    Pages 138-162
  10. Norman N. Potter, Joseph H. Hotchkiss
    Pages 163-199
  11. Norman N. Potter, Joseph H. Hotchkiss
    Pages 200-244
  12. Norman N. Potter, Joseph H. Hotchkiss
    Pages 245-263
  13. Norman N. Potter, Joseph H. Hotchkiss
    Pages 264-278
  14. Norman N. Potter, Joseph H. Hotchkiss
    Pages 279-315
  15. Norman N. Potter, Joseph H. Hotchkiss
    Pages 316-344
  16. Norman N. Potter, Joseph H. Hotchkiss
    Pages 345-358
  17. Norman N. Potter, Joseph H. Hotchkiss
    Pages 359-380
  18. Norman N. Potter, Joseph H. Hotchkiss
    Pages 381-408
  19. Norman N. Potter, Joseph H. Hotchkiss
    Pages 409-436
  20. Norman N. Potter, Joseph H. Hotchkiss
    Pages 437-463
  21. Norman N. Potter, Joseph H. Hotchkiss
    Pages 464-477
  22. Norman N. Potter, Joseph H. Hotchkiss
    Pages 478-513
  23. Norman N. Potter, Joseph H. Hotchkiss
    Pages 514-531
  24. Norman N. Potter, Joseph H. Hotchkiss
    Pages 532-558
  25. Norman N. Potter, Joseph H. Hotchkiss
    Pages 559-576
  26. Norman N. Potter, Joseph H. Hotchkiss
    Pages 577-591
  27. Back Matter
    Pages 593-608

About this book

Introduction

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.

Keywords

Seafood additives distribution food industry food processing food safety food science food science, norman potter hunger microorganism pesticides processing

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-4985-7
  • Copyright Information Springer Science+Business Media New York 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7263-9
  • Online ISBN 978-1-4615-4985-7
  • Series Print ISSN 1572-0330
  • Series Online ISSN 2214-7799
  • Buy this book on publisher's site