Elementary food science

Elementary food science

by Owusu-Apenten, Richard Vieira, Ernest R.

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Title Statements

  • Full title :Elementary food science

Edition Statements

  • Publication Date:2022
  • Edition:Fifth edition

Publication Statements

  • Publisher(s):Springer
  • Place of Publication:Cham
  • Language:eng
  • Publication Date:2022

The Physical Object

  • Description:xxv, 602 s. : : ill.

Edition Identifiers

  • ISBN:9783030654313, 3030654311
  • oclc:on1350603801

Table of Contents

Indhold: Why food science? ; Food-largest of all industries ; Food regulatory agencies ; Food labels ; Quality and sensory evaluation of food ; Consumer food literacy. Food safety and sanitation. Food microbes, quality and fermentation ; Microbial foodborne disease outbreaks ; Food safety and sanitation ; Food safety management, GMP & HACCP. Food preservation and processing. Front matter ; Basic considerations for food processing ; Thermal processing and canning ; Low-temperature preservation ; Food drying ; Quality of dried foods. Handling and Processing Food. Front matter

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Subjects

Levnedsmiddelindustri

Writers

Owusu-Apenten, Richard Vieira, Ernest R.

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