An Aspen Food Science Text Series Book. 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.
Elementary Food Science
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4 of 4 people found the following review helpful:
4.0 out of 5 stars
Good introduction to Food Science,
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This review is from: Elementary Food Science (Food Science Texts Series) 4th Edition (Paperback)
I bought this for a high-school student but read it myself first. The book claims to be college-level but I found it to be rather simplistic. I understand that this is an introduction to food science so it is properly represented. I was hoping for a bit more "science" and less history. Yes, Clarence Birdseye essentially created frozen vegetables but what is the science behind his innovations?
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Inside This Book
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First Sentence:
The scientific study of food is one of human society's most important endeavors. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
elementary food science, isolated methylene group, biting claws, silent cutter, staphylococcal poisoning, commercial sterility, dough method, food contact surfaces, sausage products, foodservice establishments, flexible pouches Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Elementary Food Science, Department of Agriculture, Public Health Service, Nova Scotia, East Coast, New York, Cook Chex, Intensity Character Note, Georges Bank, New Jersey, Package Figure, Cape Cod, Gulf of Mexico, Western Atlantic, Clarence Birdseye, Delaney Clause New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The scientific study of food is one of human society's most important endeavors. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
elementary food science, isolated methylene group, biting claws, silent cutter, staphylococcal poisoning, commercial sterility, dough method, food contact surfaces, sausage products, foodservice establishments, flexible pouches Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Elementary Food Science, Department of Agriculture, Public Health Service, Nova Scotia, East Coast, New York, Cook Chex, Intensity Character Note, Georges Bank, New Jersey, Package Figure, Cape Cod, Gulf of Mexico, Western Atlantic, Clarence Birdseye, Delaney Clause New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 42
books:
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8
books
cite this book:
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- Recommended Dietary Allowances: 10th Edition (Dietary Reference Intakes) by Subcommittee on the Tenth Edition of the Recommended Dietary Allowances on page 12, and Back Matter
- Applied Foodservice Sanitation by The Educational Foundation of the National Restaurant Association in Back Matter (1), and Back Matter (2)
- Foods and Food Production Encyclopedia by Douglas M. Considine in Back Matter
- Nutrition and Feeding of Fish, Second Edition (Aquaculture Series) by Tom Lovell in Back Matter
- The Seafood Industry (An Osprey Title) by George J. Flick in Back Matter
See all 42 books this book cites
- Essentials of Food Science (Food Science Text Series) by Vickie A. Vaclavik on 5 pages
- Seafood (Food Science and Technology) by George M. Pigott on page 103
- Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology) by Gustavo V. Barbosa-Canovas on page 238
- Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen by Howard Hillman in Back Matter
- Introduction to Food Process Engineering (Food Science Text Series) by P. G. Smith in Front Matter
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