University of Agricultural Sciences, Bangalore

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UNIVERSITY OF AGRICULTURAL SCIENCES

Food science / Norman N. Potter, Joseph H. Hotchkiss.

By: Potter, Norman NContributor(s): Hotchkiss, Joseph HMaterial type: TextTextSeries: Food science texts series: Publisher: New York : Chapman & Hall, 1995Edition: 5th edDescription: xiii, 608 p. : illustrations ; 27 cmsISBN: 0412064510; 9780412064517; 0442013981; 9780442013981Subject(s): Food science | Food industry and trade | Food Technology | Food-Processing Industry | Food science | Food industry and trade | Lebensmittel | Lebensmittelverarbeitung | Lebensmittelwissenschaft | Levensmiddelenindustrie | Voedselproductie | Aliments | Industrie agro-alimentaire | Food science | chemische samenstelling | chemical composition | voedselindustrie | food industry | voedseltechnologie | food technology | voedingsmiddelen | foods | Food Sciences (General) | Levensmiddelentechnologie (algemeen)Additional physical formats: Online version:: Food science.DDC classification: 664 LOC classification: TP370 | .P58 1995Other classification: 58.34 | HP 00 | ZE 5600 | CHE 500f | LEB 001f | OEK 100f
Contents:
Ch. 1. Introduction: Food Science as a Discipline -- Ch. 2. Characteristics of the Food Industry -- Ch. 3. Constituents of Foods: Properties and Significance -- Ch. 4. Nutritive Aspects of Food Constituents -- Ch. 5. Unit Operations in Food Processing -- Ch. 6. Quality Factors in Foods -- Ch. 7. Food Deterioration and its Control -- Ch. 8. Heat Preservation and Processing -- Ch. 9. Cold Preservation and Processing -- Ch. 10. Food Dehydration and Concentration -- Ch. 11. Irradiation, Microwave, and Ohmic Processing of Foods -- Ch. 12. Fermentation and Other Uses of Microorganisms -- Ch. 13. Milk and Milk Products -- Ch. 14. Meat, Poultry, and Eggs -- Ch. 15. Seafoods -- Ch. 16. Fats, Oils, and Related Products -- Ch. 17. Cereal, Grains, Legumes, and Oilseeds -- Ch. 18. Vegetables and Fruits -- Ch. 19. Beverages -- Ch. 20. Confectionery and Chocolate Products -- Ch. 21. Principles of Food Packaging -- Ch. 22. Food Processing and the Environment.
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Reference Reference GKVK Library
664 POT (Browse shelf) Not for loan 130397

Includes bibliographical references and index.

Ch. 1. Introduction: Food Science as a Discipline -- Ch. 2. Characteristics of the Food Industry -- Ch. 3. Constituents of Foods: Properties and Significance -- Ch. 4. Nutritive Aspects of Food Constituents -- Ch. 5. Unit Operations in Food Processing -- Ch. 6. Quality Factors in Foods -- Ch. 7. Food Deterioration and its Control -- Ch. 8. Heat Preservation and Processing -- Ch. 9. Cold Preservation and Processing -- Ch. 10. Food Dehydration and Concentration -- Ch. 11. Irradiation, Microwave, and Ohmic Processing of Foods -- Ch. 12. Fermentation and Other Uses of Microorganisms -- Ch. 13. Milk and Milk Products -- Ch. 14. Meat, Poultry, and Eggs -- Ch. 15. Seafoods -- Ch. 16. Fats, Oils, and Related Products -- Ch. 17. Cereal, Grains, Legumes, and Oilseeds -- Ch. 18. Vegetables and Fruits -- Ch. 19. Beverages -- Ch. 20. Confectionery and Chocolate Products -- Ch. 21. Principles of Food Packaging -- Ch. 22. Food Processing and the Environment.

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