Normal view MARC view ISBD view

Elementary Food Science

By: Vieira, Ernest.
Material type: materialTypeLabelBookPublisher: USA: Springer, 1996Edition: 4th ed.Description: 423 p.ISBN: 0412079615 (paperback); 9780412079610 (paperback).Subject(s): Food handling | Food industry and trade | Food Science and Human NutritionDDC classification: 540 Vieira 25060 4th 1996 Food.Science Summary: 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.
Tags from this library: No tags from this library for this title. Add tag(s)
Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 540 Vieira 25060 4th 1996 Food.Science (Browse shelf) Available 25060
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
540 Baker 15756 24th 1997 Food.Science Food Industries Manual / 24th ed 540 Panesar 24738 1st 2010 Food.Science Food Chemistry 540 Vieira 24737 4th 2010 Food.Science Elementary Food Science / 4th ed 540 Vieira 25060 4th 1996 Food.Science Elementary Food Science 541.371 Sun 1st 2005 29145 Food.Science Emerging Technologies for Food Processing 541.371 Sun 1st 2006 20043 Food.Science Emerging Technologies for Food Processing 543.1 Morris 23144 3rd 1999 Food.Science Chemical Analysis of Foods and Food Products / 3rd ed

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.

There are no comments for this item.

Log in to your account to post a comment.


Implemented and Maintained by UVAS Library.
For any Suggestions/Query Contact to library or Email:rehana.kousar@uvas.edu.pk Phone:+91 99239068
Website/OPAC best viewed in Mozilla Browser in 1366X768 Resolution.