食品科学 第5版 Food Science 英文原版 Norman N Potter Joseph H Hotchkiss

基本信息

Format Hardback | 608 pages

Dimensions 178 x 254 x 40.64mm | 3,090g

Publication date 31 Jul 1999

Publisher Aspen Publishers Inc.,U.S.

Language English

Edition Revised

Edition Statement 5th ed. 1995

Illustrations note XV, 608 p.

ISBN10 083421265X

ISBN13 9780834212657

页面参数仅供参考，具体以实物为准

书籍简介

现在是第五版，《食品科学》仍然是食品科学与技术入门课程中最受欢迎和最可靠的教材。这个新版本保留了以前版本的基本格式和教学特点，并提供了一个新的基础，可以在此基础上建立更高级和专业的知识。这本重要卷介绍和调查了食品成分、加工、包装、分销和储存之间广泛而复杂的相互关系，并探讨了这些因素如何影响食品质量和安全。这一新版本反映了该领域的新进展和新兴技术，包括更新的商品和成分章节，以强调类似物、宏观替代品、脂肪纤维和糖替代品以及替代产品日益增长的重要性，尤其是当它们影响新产品开发和日益增加的关注时为了更健康的饮食。修订后的加工章节包括改变对食品辐照的态度、更多地使用微波烹饪和可微波产品、受控和气调包装以及扩展技术，如挤压烹饪、欧姆加热和超临界流体提取、解决对食品负责任管理的担忧的新信息技术，考虑到环境、社会和经济后果，以及食品工业日益全球化。食品安全和消费者保护的讨论，包括较新的嗜湿性病原体；用于产品安全和质量的 HAACP 技术；关于食品添加剂的新信息；杀虫剂和激素；以及有关营养标签和食品监管的新信息。对于在食品科学和技术方面没有或很少有过指导的学生来说，《食品科学》是一本优秀的教材，也是食品加工专业人士以及在食品行业服务、监管或以其他方式与食品行业互动的领域工作的人员的宝贵参考。

Now in its fifth edition, Food Science 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 increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

目录

Introduction. 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.

作者简介

Joseph Hotchkiss 教授是美国相对较新的活性食品包装领域的领先专家之一。 康奈尔大学食品科学与技术领域研究生研究主任，Hotchkiss 的研究重点是将生物技术引入食品包装，以提高产品的质量、口味和/或安全性。 Hotchkiss 研究团队最近取得的成功包括：开发了一种果汁容器，可在产品运送到杂货店货架的途中去除葡萄柚汁中的苦味。

Professor Joseph Hotchkiss is one of the nation’s leading experts in the relatively new field of active food packaging. Director of Graduate Studies in the Field of Food Science and Technology at Cornell University, Hotchkiss’ research efforts focus on the introduction of biotechnology to food packaging in order to improve the quality, taste and/or safety of the product within. Among the most recent successes of Hotchkiss’ research team: the development of a juice container that removes the bitterness from grapefruit juice while the product is enroute to the grocer’s shelf.