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1
by Potter, Norman N., Hotchkiss, Joseph H.
Published 1995
Springer US
Table of Contents: “...1 Introduction: Food Science as a Discipline -- 2 Characteristics of the Food Industry -- 3...”
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2
by Vieira, Ernest R.
Published 1996
Springer US
Table of Contents: “...I Interrelated Food Science Topics -- 1 Why Food Science? -- 2 Composition and Nutritional Value...”
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3
by Vaclavik, Vickie A., Christian, Elizabeth W.
Published 2014
Springer New York
Table of Contents: “...Part I. Introduction to Food Components -- Evaluation of Food Quality -- Water -- Part II...”
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4
by Vaclavik, Vickie A., Christian, Elizabeth W.
Published 2008
Springer New York
Table of Contents: “...to Food Components -- Evaluation of Food Quality -- Water -- Carbohydrates -- Carbohydrates in Food...”
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5
by Owusu-Apenten, Richard, Vieira, Ernest R.
Published 2023
Springer International Publishing
Table of Contents: “...Ch-01: Why food science -- Ch-02: Food-largest of all industries -- Ch-03: Food regulatory agencies...”
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6
by Vaclavik, Vickie A., Christian, Elizabeth W., Campbell, Tad
Published 2021
Springer International Publishing
Table of Contents: “...Part I. Introduction to Food Components -- Evaluation of Food Quality -- Water -- Part II...”
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7
Published 2008
Springer New York
Table of Contents: “...Fundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used...”
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8
Published 2022
Springer International Publishing
Table of Contents: “...Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods...”
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9
by Trickett, Jill
Published 1992
Macmillan Education UK
Table of Contents: “...Micro-organisms and food poisoning -- Bacterial growth -- Food contamination -- Personal hygiene...”
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10
Published 2020
Springer International Publishing
Table of Contents: “...Structure and Chemistry of Plant Cell Walls and Dietary Fiber in Foods -- Chemical composition...”
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11
Published 2022
Springer International Publishing
Table of Contents: “...Part I: Introduction -- 1.Sustainability in food science and food industry: where are we now...”
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12
Published 2017
Springer International Publishing
Table of Contents: “...Introduction to Food Analysis -- United States Government Regulations and International Standards...”
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13
Published 2010
Springer US
Table of Contents: “...General Information -- to Food Analysis -- United States Government Regulations and International...”
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14
by Vega-Mercado, Humberto
Published 1996
Springer US
Table of Contents: “...1. Introduction to Dehydration of Food -- 2. Fundamentals of Air-Water Mixtures and Ideal Dryers...”
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15 Table of Contents: “...I. Dimensions of Food -- A. Economic Dimensions -- B. Nutritional Dimensions -- C. Palatability...”
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16
Published 1995
Springer US
Table of Contents: “...10.7 Other applications of micro-Raman spectroscopy in the Earth Sciences -- 10.8 Other Raman...”
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17
by Heymann, Hildegarde, Lawless, Harry T.
Published 1999
Springer US
Subjects: “...Food Science...”
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18
by Marriott, Norman G.
Published 1997
Springer US
Table of Contents: “...Handling and storing cleaning compounds -- Chemical contamination of food -- 6 Sanitizing methods...”
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19
by Banwart, George
Published 1989
Springer US
Table of Contents: “...1 General Aspects of Food -- 2 Estimating the Number of Microorganisms -- 3 Microorganisms...”
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20
by Hartel, Richard W., Heldman, Dennis R.
Published 1997
Springer US
Table of Contents: “...I Introduction -- The Food Processing Industry -- History of Food Processing -- Processing Concepts...”