Elementary Food Science

  • Ernest R. Vieira

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

Table of contents

  1. Front Matter
    Pages i-xxi
  2. Interrelated Food Science Topics

    1. Front Matter
      Pages 1-1
    2. Ernest R. Vieira
      Pages 3-10
    3. Ernest R. Vieira
      Pages 11-46
    4. Ernest R. Vieira
      Pages 47-67
    5. Ernest R. Vieira
      Pages 68-91
    6. Ernest R. Vieira
      Pages 92-99
    7. Ernest R. Vieira
      Pages 100-108
    8. Ernest R. Vieira
      Pages 109-122
    9. Ernest R. Vieira
      Pages 123-129
    10. Ernest R. Vieira
      Pages 130-136
  3. Food Processing Methods

    1. Front Matter
      Pages 137-137
    2. Ernest R. Vieira
      Pages 139-159
    3. Ernest R. Vieira
      Pages 160-168
    4. Ernest R. Vieira
      Pages 169-182
    5. Ernest R. Vieira
      Pages 183-205
  4. Handling and Processing of Foods

    1. Front Matter
      Pages 207-207
    2. Ernest R. Vieira
      Pages 209-223
    3. Ernest R. Vieira
      Pages 224-244
    4. Ernest R. Vieira
      Pages 245-255

About this book

Introduction

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.

Keywords

HACCP additives chemistry enzymes food food chemistry food processing food science processing tea

Authors and affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-5112-3
  • Copyright Information Springer-Verlag US 1996
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-412-07961-0
  • Online ISBN 978-1-4757-5112-3
  • Series Print ISSN 1572-0330
  • About this book