Elementary Food Science / 4th ed (Record no. 6881)

000 -LEADER
fixed length control field 02089nam a2200217 a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 151230s2010 xxu eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 0412079615 (paperback)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780412079610 (paperback)
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 540 Vieira 24737 4th 2010 Food.Science
100 1# - MAIN ENTRY--AUTHOR NAME
Personal name Vieira, Ernest.
245 10 - TITLE STATEMENT
Title Elementary Food Science / 4th ed
250 ## - EDITION STATEMENT
Edition statement 4th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication India;:
Name of publisher Springer,
Year of publication 2010.
300 ## - PHYSICAL DESCRIPTION
Number of Pages 423 p. ;
490 1# - SERIES STATEMENT
Series statement Food Science Text Series
520 ## - SUMMARY, ETC.
Summary, etc Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food handling
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food industry and trade
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food sciense and human nutrition
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Collection code Permanent Location Current Location Shelving location Date acquired Source of acquisition Full call number Accession Number Koha item type
Veterinary Science UVAS Library UVAS Library Food Sci. & Human Nutrition 2015-12-30 Purchased 540 Vieira 24737 4th 2010 Food.Science 24737 Books


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