000			02089nam a2200217 a 4500
008			151230s2010 xxu eng d
020			_a0412079615 (paperback)
020			_a9780412079610 (paperback)
082			_a540 Vieira 24737 4th 2010 Food.Science
100	1		_aVieira, Ernest. _918532
245	1	0	_aElementary Food Science / 4th ed
250			_a4th ed.
260			_aIndia;: _bSpringer, _c2010.
300			_a423 p. ;
490	1		_aFood Science Text Series
520			_aFollowing 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			_aFood handling _918533
650			_aFood industry and trade _917613
650			_aFood sciense and human nutrition _918688
942			_cBK
999			_c6881 _d6880