Food science and technology:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Hoboken, NJ, USA
Wiley Blackwell
2018
|
| Ausgabe: | Second edition |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | ix, 564 Seiten Illustrationen, Diagramme |
| ISBN: | 9780470673423 |
Internformat
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Datensatz im Suchindex
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|---|---|
| adam_text | Contents
A
Contributors vii
About the Companion Website ix
1 Introduction 1
Geoffrey Campbell-Platt
2 Food Chemistry 5
Richard A. Frazier
3 Food Analysis 31
Heinz-Dieter Isengard, Gertrud Morlock and
Dietmar Breithaupt
4 Food Biochemistry 75
Brian C. Bryksa and Rickey Y. Yada
5 Food Biotechnology 105
Cherl-Ho Lee and Hyun-Jin Park
6 Food Microbiology 137
Tim Aldsworth, Christine E.R. Dodd and
Will Waites
7 Numerical Procedures 193
R. Paul Singh
8 Food Physics 211
Keshavan Niranjan, Dario Iker Tellez-Medina and
Gustavo Fidel Gutierrez-Löpez
9 Food Processing 227
Yugang Shi, Jianshe Chen and Andrew Rosenthal
10 Food Engineering 271
R. Paul Singh
11 Food Packaging 303
Gordon L. Robertson
1.2 Nutrition 325
C. Jeya Henry and Lis Ahlström
13 Sensory Evaluation 351
Herbert Stone and Rebecca N. Bleibaum
14 Statistical Analysis 375
Herbert Stone and Rebecca N. Bleibaum
15 Quality Assurance and Legislation 391
David Jukes
16 Regulatory Toxicology 437
Gerald C. Moy
17 Food Business Management: Principles and
Practice 453
Michael Bourlakis, David B. Grant and
Paul Weightman
18 Food Marketing 473
Takahide Yamaguchi
19 Product Development 487
Ray Winger
20 Information Technology 503
Jeremy D. Selman
21 Communication and Transferable Skills 519
Jeremy D. Selman
Index 535
v
Food Science and Technology, Second Edition 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.
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.
Coverage of all the core modules of food science and technology degree programs internationally
Crucial information for professionals in the food industry worldwide
Chapters written by subject experts, all of whom are internationally respected in their fields
A must-have textbook for libraries in universities, food science and technology research institutes, and food
companies globally
Additional interactive resources on the book s companion website, including multiple choice questions, web links,
further reading, and exercises
Food Science and Technology, Second Edition 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.
Geoffrey Campbell-Platt 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).
Wiley Blackwell
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie Ökotrophologie |
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| spelling | Food science and technology edited by Geoffrey Campbell-Platt Second edition Hoboken, NJ, USA Wiley Blackwell 2018 ix, 564 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Ernährungswissenschaft (DE-588)4152829-3 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelwissenschaft (DE-588)4167048-6 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Ernährungswissenschaft (DE-588)4152829-3 s b DE-604 Campbell-Platt, Geoffrey edt Erscheint auch als Online-Ausgabe, PDF 978-1-118-84624-7 Erscheint auch als Online-Ausgabe, EPUB 978-1-118-84623-0 Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029742653&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029742653&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
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| title | Food science and technology |
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| title_exact_search | Food science and technology |
| title_full | Food science and technology edited by Geoffrey Campbell-Platt |
| title_fullStr | Food science and technology edited by Geoffrey Campbell-Platt |
| title_full_unstemmed | Food science and technology edited by Geoffrey Campbell-Platt |
| title_short | Food science and technology |
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