Elementary Food Science by Ernest R. Vieira PDF

By Ernest R. Vieira

ISBN-10: 0834216574

ISBN-13: 9780834216570

An Aspen nutrition technological know-how textual content sequence publication. Following the good fortune of the former versions, this well known introductory textual content maintains to offer thorough, up to date details masking a huge variety of subject matters in nutrients technology, with emphasis on meals processing and dealing with and the technique of particular meals. providing a mess of easy-to-understand figures, tables, illustrated innovations and techniques, this article continues the strengths of the former variation whereas including new details. The ebook opens with a revised bankruptcy on what nutrients technological know-how truly is, detailing the development of meals technological know-how from starting to destiny. Succeeding chapters contain the most recent details on nutrients chemistry and nutritional ideas, nutrition borne ailments and microbial job. a whole revision of HACCP is defined, observed through quite a few examples of circulate charts and purposes, in addition to significant additions on nutrients labeling. large updates were made on processing tools and dealing with of meals, comparable to new approaches on: sweet making; espresso and tea creation; beer and wine construction; gentle beverages; extremely extreme temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. moreover, there's a thoroughly new part along with defense and sanitation to boot as laboratory routines in sensory, microbiological, chemical caliber try out, and processing equipment for quite a few the meals defined in earlier chapters.

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Extra resources for Elementary Food Science

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Thus, foodborne diseases will continue to occur at unnecessarily high rates as long as (1) food handlers do not employ strict sanitation in both their personal habits and in the maintenance of their work area and equipment, (2) foods are not properly refrigerated, (3) foods are not adequately processed, (4) cross-contamination situations are not avoided, and (5) management does not realize the importance of incorporating practices that prevent foodborne diseases. Proper food-handling procedures include rather simple techniques, such as holding at specified temperatures, but they also include complex procedures, such as calculating processing times and predicting certain biochemical reactions that might result from processing modifications.

Waxes are not made from glycerol, but from fatty acids and monohydric alcohols of 24 to 36 carbons in length. An ester linkage is needed to combine the two molecules. Waxes serve in the body as protective, water repellent coatings on tissue surfaces. Their function is to prevent overevaporation of moisture or invasion of the tissue with water from the environment. In the food industry, waxes are used in some packaging and as ingredients in some confections and candies for texture or appearance.

Whereas it is considered that many Salmonella bacteria must be consumed to cause the disease in a normal adult, it is known that the very old and especially the very young may contract the disease after ingesting only a few ofthese organisms. Therefore, any food, especially a food that can be eaten without cooking, should be kept essentially free of these bacteria. 6°C), but they will also grow more slowly at both higher and lower temperatures than this. 5°C). Moreover, since the destruction ofbacteria by heat is a matter that involves both time and temperature as weIl as the degree to which a food protects bacteria; temperatures as high as 140°F (60°C) may be required to bring about marked decreases in levels of these bacteria during the cooking of some foods.

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Elementary Food Science by Ernest R. Vieira


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