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Titlebook: Elementary Food Science; Richard Owusu-Apenten,Ernest R. Vieira Book 2023Latest edition Springer Nature Switzerland AG 2023 food-centric c

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發(fā)表于 2025-3-21 16:28:58 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Elementary Food Science
編輯Richard Owusu-Apenten,Ernest R. Vieira
視頻videohttp://file.papertrans.cn/308/307381/307381.mp4
概述Thoroughly modernized with over 1500 references and internet sources.Fully 50% larger than its predecessor and covers food-centric culinary art, foodservices, nutrition and public health issues.Showca
叢書(shū)名稱Food Science Text Series
圖書(shū)封面Titlebook: Elementary Food Science; Richard Owusu-Apenten,Ernest R. Vieira Book 2023Latest edition Springer Nature Switzerland AG 2023 food-centric c
描述Following the success of the popular introductory text,.Elementary Food Science.(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe
出版日期Book 2023Latest edition
關(guān)鍵詞food-centric culinary art; foodservices; Nutrition; public health issues; Food safety
版次5
doihttps://doi.org/10.1007/978-3-030-65433-7
isbn_softcover978-3-030-65431-3
isbn_ebook978-3-030-65433-7Series ISSN 1572-0330 Series E-ISSN 2214-7799
issn_series 1572-0330
copyrightSpringer Nature Switzerland AG 2023
The information of publication is updating

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發(fā)表于 2025-3-21 23:50:02 | 只看該作者
https://doi.org/10.1007/978-3-030-34424-5change, food spoilage. 5. Food fermentation, benefits and advantages of fermentation, fermented for preservation, fermented dairy products, traditional fermentation products, regulation microbial food cultures, United States fermented food regulations. With 81 references.
板凳
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Environmental Situation of Complex Products, poisoning, staphylococcal poisoning, botulisms, perfringens poisoning, other food intoxications. 4. Food borne parasitic diseases, protozoa and helminthes, Trichinellosis, Amebiasis, Giardia labia, parasitic worms, With 70 references citations.
地板
發(fā)表于 2025-3-22 08:39:07 | 只看該作者
Fabio Neves Puglieri,Diego Rodrigues Iritanish produce, canned foods, food manufacturing plant sanitation. (4) Foodservice hygiene, premises and utensils, equipment and facilities, food preparation and handling, personnel health and personal hygiene, waste disposals, cleaning and sanitization, sources of advice for food businesses. With 67 reference citations.
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Food-Largest of All Industriesn food manufacturing, the US food industry – summary.3. Global food industry, global food and beverage manufacturing, European Union food manufacturing, Brazil. Russia, India, China, Hong Kong, ASEAN countries, Australia & New zealand, global food industry summary and limitations. With 56 reference citations and 4 appendices.
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Microbial Foodborne Disease Outbreaks poisoning, staphylococcal poisoning, botulisms, perfringens poisoning, other food intoxications. 4. Food borne parasitic diseases, protozoa and helminthes, Trichinellosis, Amebiasis, Giardia labia, parasitic worms, With 70 references citations.
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Quality and Sensory Evaluation of Foode, flavor. 3. Sensory evaluation, difference or discriminatory tests, affective testing or consumer acceptance test, descriptive analysis or descriptive testing. 4. Instrumental sensory analysis, objective analysis of food quality, colorimetry of foods, texture-monitoring instruments, electronic noses. With 30 references.
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