Elementary food science. 2nd. ed.
1980
Nickerson John T. | Ronsivalli Louis J.
The study of food science at the college level is supported by a revised textbook covering 4 general areas. The basics of food science include nutrition, sanitation, regulations, additives, and food-borne diseases. The causes of food changes are microbial activity, and enzyme and chemical reactions. Food processing methods described cover heating, drying, refrigeration, freezing and adding chemicals. The handling and processing of foods is detailed by food groups: meat, dairy products, poultry and eggs, fish, grains, bakery products, vegetables, fruits, sugar, fats and oils. Information for each category includes description of various forms of the food, production techniques, harvesting, processing, storage, and uses.
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