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Title
Elementary food science / Richard Owusu-Apenten, Ernest Vieira.
Edition
Fifth edition.
ISBN
9783030654337 (electronic bk.)
3030654338 (electronic bk.)
9783030654313
3030654311
Published
Cham, Switzerland : Springer, [2023]
Language
English
Description
1 online resource (1 volume) : illustrations (black and white).
Item Number
10.1007/978-3-030-65433-7 doi
Call Number
TP370.5
Dewey Decimal Classification
664
Summary
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful. .
Bibliography, etc. Note
Includes bibliographical references and index.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Series
Food science text series.
Ch-01: Why food science
Ch-02: Food-largest of all industries
Ch-03: Food regulatory agencies
Ch-04: Food labels
Ch-05: Quality and sensory evaluation of food
Ch-06: Consumer food literacy
Ch- 07: Food microbes, quality and fermentation
Ch-08: Microbial foodborne disease outbreaks
Ch-09: Food safety and sanitation
Ch-10: Food safety management, GMP & HACCP
Ch-11: Basic considerations for food processing
Ch-12: Thermal processing and canning
Ch-13: Low-temperature preservation
Ch-14: Food drying
Ch-15: Quality of dried foods
Ch-16: Food additives
Ch-17: Meat
Ch-18: Dairy products
Ch 19: Poultry and eggs
Ch-20: Fish and shellfish
Ch-21: Cereal grains
Ch-22: Bakery products
Ch-23: Fruits and vegetables
Ch-24: Sugar and confectionery products
Ch 25: Food Services.
