Food Science

Front Matter....Pages i-xvi
Introduction: Defining Food Science....Pages 1-15
Characteristics of the Food Industry....Pages 16-34
Constituents of Foods: Properties and Significance....Pages 35-58
Nutritive Aspects of Food Constituents....Pages 59-86
Unit Operations of the Food Industry....Pages 87-112
Quality Factors and How They are Measured....Pages 113-139
Deteriorative Factors and Their Control....Pages 140-168
Heat Preservation and Processing....Pages 169-200
Cold Preservation and Processing....Pages 201-245
Food Dehydration and Concentration....Pages 246-302
Food Irradiation and Microwave Heating....Pages 303-327
Fermentations and Other Uses of Microorganisms....Pages 328-347
Milk and Milk Products....Pages 348-389
Meat, Poultry, and Eggs....Pages 390-423
Seafoods....Pages 424-440
Fats, Oils, and Their Products....Pages 441-466
Cereal Grains, Legumes, and Oilseeds....Pages 467-499
Vegetables and Fruits....Pages 500-531
Beverages....Pages 532-563
Confectionery and Chocolate Products....Pages 564-578
Food Packaging....Pages 579-614
Water and Waste....Pages 615-637
Food Additives, Wholesomeness, and Consumer Protection....Pages 638-672
Improving Nutritional Quality: Nutrition Labeling....Pages 673-688
World Food Needs....Pages 689-713
Back Matter....Pages 715-735