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Fundamentals of Food Science and Technology
Dr. Manoj Tripathi
Dr. Avita Agarwal
出版
AG PUBLISHING HOUSE (AGPH Books)
, 2022-09-21
主題
Study Aids / Book Notes
ISBN
939546898X
9789395468985
URL
http://books.google.com.hk/books?id=6ti8EAAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
註釋
This book gives an introduction to the multidisciplinary nature of Food Science, showing how the integration of knowledge from several traditional disciplines such as chemistry, physics, biology microbiology, and engineering can be applied to solving today's food problems. This book will give a grasp of the fundamental ideas and practices of Food Science and Technology as they pertain to the production of healthy, safe, and cost-effective food products from raw agricultural goods. The next section provides an overview of the scientific study of foods and food systems, including an examination of how our knowledge of fundamental scientific concepts informs our approaches to food processing, preparation, and storage. Food preservation and processing can extend the availability of food from times of plentiful to times of shortage and from areas of excess supply to areas of deficiencies, and students will be introduced to the way the food industry and agencies deal with potential risks to health associated with dangerous substances and diseasecausing organisms that can be found in foods.