國立高雄大學圖資館 |

Language: English

Back

Elementary food science

Record Type:	Electronic resources : Monograph/item
Title/Author:	Elementary food scienceby Richard Owusu-Apenten, Ernest R. Vieira.
Author:	Owusu-Apenten, R. K.
other author:	Vieira, Ernest R.
Published:	Cham :Springer International Publishing :2023.
Description:	xxvii, 602 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Food science.
Online resource:	https://doi.org/10.1007/978-3-030-65433-7
ISBN:	9783030654337$q(electronic bk.)

Elementary food science
Owusu-Apenten, R. K.

Elementary food science[electronic resource] /by Richard Owusu-Apenten, Ernest R. Vieira. - Fifth edition. - Cham :Springer International Publishing :2023. - xxvii, 602 p. :ill., digital ;24 cm. - Food science text series,2214-7799. - Food science text series..

Ch-01: Why food science -- Ch-02: Food-largest of all industries -- Ch-03: Food regulatory agencies -- Ch-04: Food labels -- Ch-05: Quality and sensory evaluation of food -- Ch-06: Consumer food literacy -- Ch- 07: Food microbes, quality and fermentation -- Ch-08: Microbial foodborne disease outbreaks -- Ch-09: Food safety and sanitation -- Ch-10: Food safety management, GMP & HACCP -- Ch-11: Basic considerations for food processing -- Ch-12: Thermal processing and canning -- Ch-13: Low-temperature preservation -- Ch-14: Food drying -- Ch-15: Quality of dried foods -- Ch-16: Food additives -- Ch-17: Meat -- Ch-18: Dairy products -- Ch 19: Poultry and eggs -- Ch-20: Fish and shellfish -- Ch-21: Cereal grains -- Ch-22: Bakery products -- Ch-23: Fruits and vegetables -- Ch-24: Sugar and confectionery products -- Ch 25: Food Services.

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 foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS) Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.

ISBN: 9783030654337$q(electronic bk.)

Standard No.: 10.1007/978-3-030-65433-7doiSubjects--Topical Terms:

281432
Food science.

LC Class. No.: TP370.5

Dewey Class. No.: 664

Elementary food science
LDR:03829nmm a2200349 a 4500 001 644562
003 DE-He213
005 20220528213709.0
006 m d
007 cr nn 008maaau
008 231208s2023 sz s 0 eng d
020 $a 9783030654337$q(electronic bk.)
020 $a 9783030654313$q(paper)
024 7 $a 10.1007/978-3-030-65433-7 $2 doi
035 $a 978-3-030-65433-7
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370.5
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TP370.5 $b .O97 2023
100 1 $a Owusu-Apenten, R. K. $3 301910
245 1 0 $a Elementary food science $h [electronic resource] / $c by Richard Owusu-Apenten, Ernest R. Vieira.
250 $a Fifth edition.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a xxvii, 602 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food science text series, $x 2214-7799
505 0 $a Ch-01: Why food science -- Ch-02: Food-largest of all industries -- Ch-03: Food regulatory agencies -- Ch-04: Food labels -- Ch-05: Quality and sensory evaluation of food -- Ch-06: Consumer food literacy -- Ch- 07: Food microbes, quality and fermentation -- Ch-08: Microbial foodborne disease outbreaks -- Ch-09: Food safety and sanitation -- Ch-10: Food safety management, GMP & HACCP -- Ch-11: Basic considerations for food processing -- Ch-12: Thermal processing and canning -- Ch-13: Low-temperature preservation -- Ch-14: Food drying -- Ch-15: Quality of dried foods -- Ch-16: Food additives -- Ch-17: Meat -- Ch-18: Dairy products -- Ch 19: Poultry and eggs -- Ch-20: Fish and shellfish -- Ch-21: Cereal grains -- Ch-22: Bakery products -- Ch-23: Fruits and vegetables -- Ch-24: Sugar and confectionery products -- Ch 25: Food Services.
520 $a 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 foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS) Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
650 0 $a Food science. $3 281432
650 2 4 $a Chemistry. $3 188628
700 1 $a Vieira, Ernest R. $3 953209
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
830 0 $a Food science text series. $3 559117
856 4 0 $u https://doi.org/10.1007/978-3-030-65433-7
950 $a Chemistry and Materials Science (SpringerNature-11644)