{"product_id":"food-science-9781461372639","title":"Food Science","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eNow in its fifth edition, \u003cem\u003eFood Science\u003c\/em\u003e remains the most  popular and reliable text for introductory courses in food science and  technology. This new edition retains the basic format and                            pedagogical  features of previous editions and provides an up-to-date foundation  upon which more advanced and specialized knowledge can be built. This  essential volume introduces and surveys the broad and complex                            interrelationships among food ingredients, processing, packaging,  distribution and storage, and explores how these factors influence  food quality and safety. Reflecting recent advances and emerging  technologies in the area,                            this new edition includes updated commodity  and ingredient chapters to emphasize the growing importance of  analogs, macro-substitutions, fat fiber and sugar substitutes and  replacement products, especially as they affect                            new product  development and i\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction. Food Science as a Discipline. Characteristics  of the Food Industry. Constituents of Foods. Properties and  Significance. Nutritive Aspects of Food Constituents. Unit Operations  in Food Processing. Quality Factors in Foods. Food Deterioration and  Its Control. Heat Preservation and Processing. Cold Preservation and  Processing. Food Dehydration and Concentration. Irradiation Microwave,  and Ohmic Processing of Foods. Fermentation and Other Uses of  Microorganisms. Milk and Milk Products. Meat, Poultry, and Eggs.  Seafoods. Fats, Oils and Related Products. Cereal, Grains Legumes, and  Oil Seeds. Vegetables and Fruits. Beverages. Confectionery and  Chocolate Products. Principles of Food Packaging. Food Safety, Risks  and Hazards. Governmental Regulation of Food and Nutrition Labeling.  Hunger, Technology, and World Food Needs.","brand":"Springer-Verlag New York Inc.","offers":[{"title":"Default Title","offer_id":49408623968599,"sku":"9781461372639","price":47.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781461372639.jpg?v=1730503580","url":"https:\/\/bookcurl.com\/products\/food-science-9781461372639","provider":"Book Curl","version":"1.0","type":"link"}