This fifth edition has been updated to reflect recent changes in food science and food technology. This book should be of interest to students and professionals in food science and nutrition.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Milestone reference text!,
By Hiram Gomez Pardo (Valencia, Venezuela) - See all my reviews (HALL OF FAME REVIEWER) (TOP 1000 REVIEWER) (REAL NAME)
This review is from: Food Science (Food Science Text Series) (Hardcover)
Conceptually this book became a truly essential consult book and invaluable reference for all those involved in a real Food Engineering.
In twenty four chapters Potter clasps the main themes concerned with this passionate science: conservation and processing foods through the heat, refrigeration. Dehydration and concentration of aliments. An invaluable guide and continuous learning process around the accurate temperature to preserve fruits, cereals, fishes, fruits, vegetables, beverages and all kind of meats. Go for this. It will be very helpful for Industrial and Chemical Engineers and obviously for Pre Grade students.
8 of 11 people found the following review helpful:
3.0 out of 5 stars
good for very beginners,
By A Customer
This review is from: Food Science (Food Science Text Series) (Hardcover)
As a prescribed book at varsity, I was very glad I didn't waste my sparce finances on this one. Good for your first aquaintance with food science, but very quickly outgrown.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Food Science,
This review is from: Food Science (Food Science Text Series) (Hardcover)
This book was nominated for the referencebook for my Masters of Food Science and technology to the "Principles of food science" subject/course. Contents of this book is very informative and useful for a beginner in food science. It helped me lot to get a good grade of my course work.
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Inside This Book
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First Sentence:
Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
natural food enzymes, useful storage life, faster the freezing rate, other food constituents, food dehydration, mild preservative, food deterioration, thermal death curves, butter granules, total lethality, immersion freezing, alimentary pastes, gross particulates, irradiation pasteurization, activated sludge tanks, heat preservation, sausage products, microbial destruction, vacuum driers, fat crystals, refrigeration load, foil laminated, spray driers, edible films, food pieces Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Department of Agriculture, Food Technol, Marcel Dekker, Academic Press, Environmental Protection Agency, Cosmetic Act, National Research Council, Nutrition Facts, United Nations, Van Arsdel, Van Nostrand Reinhold, National Academy Press, Boca Raton, Federal Grade Standards, Nutrition Press, American Chemical Society, World Health Organization, Public Health Service, Drying Technol, Elsevier Applied Science Publishers, Federal Food, References Anon, South America New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and biochemical nature of foods and the principles of food processing. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
natural food enzymes, useful storage life, faster the freezing rate, other food constituents, food dehydration, mild preservative, food deterioration, thermal death curves, butter granules, total lethality, immersion freezing, alimentary pastes, gross particulates, irradiation pasteurization, activated sludge tanks, heat preservation, sausage products, microbial destruction, vacuum driers, fat crystals, refrigeration load, foil laminated, spray driers, edible films, food pieces Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Department of Agriculture, Food Technol, Marcel Dekker, Academic Press, Environmental Protection Agency, Cosmetic Act, National Research Council, Nutrition Facts, United Nations, Van Arsdel, Van Nostrand Reinhold, National Academy Press, Boca Raton, Federal Grade Standards, Nutrition Press, American Chemical Society, World Health Organization, Public Health Service, Drying Technol, Elsevier Applied Science Publishers, Federal Food, References Anon, South America 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)
100
books
cite this book:
See all 100 books citing this book
- Essentials of Food Science (Food Science Text Series) by Vickie A. Vaclavik on 7 pages
- Novel Food Packaging Techniques by Raija Ahvenainen on 5 pages
- Fundamentals of Meal Management by Prisca, Ph.D. Nemapare on 5 pages
- Principles of Modified-Atmosphere and Sous Vide Product Packaging (Technomic Publications) by Jeffrey M. Farber on 4 pages
- Active Packaging for Food Applications by Aaron L. Brody on 4 pages
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