Details

Food Science and Technology


Food Science and Technology


2. Aufl.

von: Geoffrey Campbell-Platt

63,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 22.09.2017
ISBN/EAN: 9781118846247
Sprache: englisch
Anzahl Seiten: 576

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Beschreibungen

<p><i>Food Science and Technology, Second Edition</i> is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations.</p> <p>All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life.</p> <ul> <li>Coverage of all the core modules of food science and technology degree programs internationally</li> <li>Crucial information for professionals in the food industry worldwide</li> <li>Chapters written by subject experts, all of whom are internationally respected in their fields</li> <li>A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally</li> <li>Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises</li> </ul> <p><i>Food Science and Technology, 2<sup>nd</sup> Edition</i> is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. </p>
<p>Contributors vii</p> <p>About the Companion Website ix</p> <p>1 Introduction 1<br /> <i>Geoffrey Campbell-Platt</i></p> <p>2 Food Chemistry 5<br /> <i>Richard A. Frazier</i></p> <p>3 Food Analysis 31<br /> <i>Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt</i></p> <p>4 Food Biochemistry 75<br /> <i>Brian C. Bryksa and Rickey Y. Yada</i></p> <p>5 Food Biotechnology 105<br /> <i>Cherl-Ho Lee and Hyun-Jin Park</i></p> <p>6 Food Microbiology 137<br /> <i>Tim Aldsworth, Christine E.R. Dodd and Will Waites</i></p> <p>7 Numerical Procedures 193<br /> <i>R. Paul Singh</i></p> <p>8 Food Physics 211<br /> <i>Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López</i></p> <p>9 Food Processing 227<br /> <i>Yugang Shi, Jianshe Chen and Andrew Rosenthal</i></p> <p>10 Food Engineering 271<br /> <i>R. Paul Singh</i></p> <p>11 Food Packaging 303<br /> <i>Gordon L. Robertson</i></p> <p>12 Nutrition 325<br /> <i>C. Jeya Henry and Lis Ahlström</i></p> <p>13 Sensory Evaluation 351<br /> <i>Herbert Stone and Rebecca N. Bleibaum</i></p> <p>14 Statistical Analysis 375<br /> <i>Herbert Stone and Rebecca N. Bleibaum</i></p> <p>15 Quality Assurance and Legislation 391<br /> <i>David Jukes</i></p> <p>16 Regulatory Toxicology 437<br /> <i>Gerald C. Moy</i></p> <p>17 Food Business Management: Principles and Practice 453<br /> <i>Michael Bourlakis, David B. Grant and Paul Weightman</i></p> <p>18 Food Marketing 473<br /> <i>Takahide Yamaguchi</i></p> <p>19 Product Development 487<br /> <i>Ray Winger</i></p> <p>20 Information Technology 503<br /> <i>Jeremy D. Selman</i></p> <p>21 Communication and Transferable Skills 519<br /> <i>Jeremy D. Selman</i></p> <p>Index 535</p>
<p><strong>About the Editor</strong><br> <strong>Geoffrey Campbell-Platt</strong> is Professor Emeritus of Food Technology at the University of Reading, UK, and Former President of the International Union of Food Science and Technology (IUFoST). He is also a Fellow of the International Academy of Food Science and Technology (IAFoST).
<p><i>Food Science and Technology, Second Edition </i>is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations.</p> <p>All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life.</p> <ul> <li>Coverage of all the core modules of food science and technology degree programs internationally</li> <li>Crucial information for professionals in the food industry worldwide</li> <li>Chapters written by subject experts, all of whom are internationally respected in their fields</li> <li>A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally</li> <li>Additional interactive resources on the book’s companion website, including multiple choice questions, web links, further reading, and exercises</li> </ul> <p><i>Food Science and Technology, Second Edition </i>is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.</p>

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