offers an up-to-date foundation upon which extra advanced and specialized data might be built. This essential quantity introduces and surveys the broad and complicated interrelationships among food substances, processing, packaging, distribution and storage, and explores how these components influence food high quality and safety.
Reflecting current advances and rising technologies within the space, this new edition contains updated commodity and ingredient chapters to emphasize the growing significance of analogs, macro-substitutions, fat fiber and sugar substitutes and substitute merchandise, particularly as they affect new product improvement and increasing considerations for a healthier diet.
Revised processing chapters include changing attitudes towards food irradiation, higher use of microwave cooking and microwaveable merchandise, controlled and modified environment packaging and expanding applied sciences such a extrusion cooking, ohmic heating and supercritical fluid extraction, new info that addresses concerns about the responsible management of food know-how, considering environmental, social and economic penalties, as well as the growing globalization of the food industry.
There are discussions of food security consumer protection including newer phychrotropic pathogens; HAACP methods for product safety and high quality; new data on food components; pesticides and hormones; and the latest data on nutrition labeling and food regulation. An excellent text for students with little or no earlier instruction in food science and know-how, Meals Science can also be a invaluable reference for professionals in food processing, in addition to for those working in fields that service, regulate or otherwise interface with the food industry.
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