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140122 ||| eng |
| 020 |
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|a 9789401572620
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| 100 |
1 |
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|a Potter, Norman N.
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| 245 |
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|a Food Science
|h Elektronische Ressource
|c by Norman N. Potter
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| 250 |
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|a 1st ed. 1986
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| 260 |
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|a Dordrecht
|b Springer Netherlands
|c 1986, 1986
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| 300 |
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|a XVI, 735 p. 281 illus
|b online resource
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| 505 |
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|a 1 Introduction: Defining Food Science -- Preparation for Food Science -- Activities of Food Scientists -- References -- 2 Characteristics of the Food Industry -- Size -- Components -- Allied Industries -- International Activities -- Interrelated Operations -- References -- 3 Constituents of Foods: Properties and Significance -- Carbohydrates -- Proteins -- Fats -- Additional Food Constituents -- References -- 4 Nutritive Aspects of Food Constituents -- Food and Energy -- Additional Roles of Carbohydrates, Proteins, and Fats in Nutrition -- Protein Quality -- Bioavailability of Nutrients -- Vitamins -- Minerals -- Fiber -- Water -- Stability of Nutrients -- Current Emphasis -- References -- 5 Unit Operations of the Food Industry -- Common Unit Operations -- Energy Considerations -- References -- 6 Quality Factors and How They Are Measured -- Appearance Factors -- Textural Factors -- Flavor Factors -- Additional Quality Factors -- Quality Standards -- References --
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| 505 |
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|a 7 Deteriorative Factors and Their Control -- Control of Microorganisms -- Control of Enzymes and Other Factors -- References -- 8 Heat Preservation and Processing -- Degrees of Preservation -- Heat Resistance of Microorganisms -- Heat Transfer -- Protective Effects of Food Constituents -- Inoculated Pack Studies -- Different Temperature—Time Combinations -- Heating Before or After Packaging -- Government Regulations -- References -- 9 Cold Preservation and Processing -- Distinction between Refrigeration and Freezing -- Refrigeration and Cool Storage -- Freezing and Frozen Storage -- References -- 10 Food Dehydration and Concentration -- Food Dehydration -- Food Concentration -- Intermediate-Moisture Foods -- References -- 11 Food Irradiation and Microwave Heating -- Food Irradiation -- Microwave Heating -- References -- 12 Fermentations and Other Uses of Microorganisms -- Fermentation -- Single-Cell Protein -- Genetic Engineering -- References -- 13 Milk and Milk Products --
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| 505 |
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|a Costs and Other Considerations -- References -- 24 Improving Nutritional Quality: Nutrition Labeling -- Changes in Foods -- Important Questions -- Communication and Consumer Education -- Knowledge Gaps -- New Responsibilities -- Nutrition Labeling Regulations -- Present Status -- References -- 25 World Food Needs -- Parameters of the Problem -- U.N. Food and Agriculture Organization -- Awareness and Aid Programs -- The Green Revolution and Further Challenges -- Some Conclusions -- References
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| 505 |
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|a Fluid Milk and Some of Its Derivatives -- Ice Cream and Related Products -- Cheese -- References -- 14 Meat, Poultry, and Eggs -- Meat and Meat Products -- Poultry -- Eggs -- References -- 15 Seafoods -- Fish Procurement -- Marine Fish -- Shellfish -- Fish Meal and Fish Protein Concentrates -- Mercury and Other Problems -- Extending the Fish Supply -- References -- 16 Fats, Oils, and Their Products -- Effect of Composition on Fat Properties -- Sources of Fats and Oils -- Functional Properties of Fats -- Production and Processing Methods -- Products Made from Fats and Oils -- Quality Control Tests -- References -- 17 Cereal Grains, Legumes, and Oilseeds -- Cereal Grains -- Some Principles of Baking -- Legumes and Oilseeds -- References -- 18 Vegetables and Fruits -- General Properties -- Gross Composition -- Structural Features -- Activities of Living Systems -- Harvesting and Processing of Vegetables -- Harvesting and Processing of Fruits -- Fruit Juices -- References --
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| 505 |
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|a 19 Beverages -- Carbonated Nonalcoholic Beverages -- Beer -- Wine -- Coffee -- Tea -- References -- 20 Confectionery and Chocolate Products -- Confectionery Types -- Ingredients -- Chocolate and Related Materials -- Confectionery Manufacturing Practices -- References -- 21 Food Packaging -- Requirements and Functions of Containers -- Types of Containers -- Packaging Materials -- Package Testing -- Special Feature Packages -- Additional Considerations -- References -- 22 Water and Waste -- Properties and Requirements of Processing Waters -- Properties of Waste Waters -- Waste Water Treatment -- Waste Solids Upgrading and Treatment -- Lowering Discharge Volumes -- A Continuing Responsibility -- References -- 23 Food Additives, Wholesomeness, and Consumer Protection -- Food Additives -- Microbiological Considerations -- Federal Food, Drug, and Cosmetic Act -- Additional Food Laws -- Nongovernment Agencies -- International Food Standards-Codex Alimentarius --
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| 653 |
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|a Food—Biotechnology
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| 653 |
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|a Chemistry/Food Science, general
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| 653 |
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|a Food Science
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| 653 |
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|a Chemistry
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 856 |
4 |
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|u https://doi.org/10.1007/978-94-015-7262-0?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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| 082 |
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|a 664
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| 520 |
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|a Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages
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