The Science and Technology of Foods

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by R K Proudlove Fourth Edition Today's food industry produces a vast variety of products with new product development being a continuous process. The life span of new varieties can be relatively short. Consumers demand choice, variety, convenience and, above all, safety. To achieve these objectives the food industry makes use of food technology and all its constituent disciplines and related areas. For the 21st century food technology is, and will increasingly become, a vital subject area. The topic of food features more and more frequently in newspaper headlines, and the demand for food technology skills grows. Food technology is an exciting subject with numerous interesting areas, challenges and variety. This book has been split into five sections to help bring a greater understanding of the worth of this subject area. Section 1. The Composition of Foods ‰Û¢ Water ‰Û¢ Carbohydrates ‰Û¢ Lipids ‰Û¢ Proteins ‰Û¢ Minerals ‰Û¢ Vitamins ‰Û¢ Pigments ‰Û¢ Flavours ‰Û¢ Ingredients and Additives Section 2. Commodities and Raw Materials ‰Û¢ Dairy Products ‰Û¢ Meat, Fish, Poultry and Eggs ‰Û¢ Fruit and Vegetables ‰Û¢ Cereals and Baked Products ‰Û¢ Beverages ‰Û¢ Chocolate and Confectionary ‰Û¢ Microbiology Section 3. Handling and Preparation of Food Raw Materials ‰Û¢ Storage of Raw Materials ‰Û¢ Cleaning, Sorting and Grading ‰Û¢ Size Reduction and Mixing ‰Û¢ Filtration and Blanching Section 4. Preservation Processes ‰Û¢ Heat Processing ‰Û¢ Freezing ‰Û¢ Dehydration ‰Û¢ Irradiation of Foods ‰Û¢ Packaging Section 5. Product Analysis and the Consumer ‰Û¢ Product Analysis ‰Û¢ Consumer Product Management ‰Û¢ Food Control and Modification ‰Û¢ Complete List of Additives ‰Û¢ Food Terminology Paperback: 320 pages, 20 x 27cm Forbes Publications ISBN: 1899527206 Ì´å©2001


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