Front Matter. Pages i-xvi
Introduction: Defining Food Science. Pages 1-15
Characteristics of the Food Industry. Pages 16-34
Constituents of Foods: Properties and Significance. Pages 35-58
Nutritive Aspects of Food Constituents. Pages 59-86
Unit Operations of the Food Industry. Pages 87-112
Quality Factors and How They are Measured. Pages 113-139
Deteriorative Factors and Their Control. Pages 140-168
Heat Preservation and Processing. Pages 169-200
Cold Preservation and Processing. Pages 201-245
Food Dehydration and Concentration. Pages 246-302
Food Irradiation and Microwave Heating. Pages 303-327
Fermentations and Other Uses of Microorganisms. Pages 328-347
Milk and Milk Products. Pages 348-389
Meat, Poultry, and Eggs. Pages 390-423
Seafoods. Pages 424-440
Fats, Oils, and Their Products. Pages 441-466
Cereal Grains, Legumes, and Oilseeds. Pages 467-499
Vegetables and Fruits. Pages 500-531
Beverages. Pages 532-563
Confectionery and Chocolate Products. Pages 564-578
Food Packaging. Pages 579-614
Water and Waste. Pages 615-637
Food Additives, Wholesomeness, and Consumer Protection. Pages 638-672
Improving Nutritional Quality: Nutrition Labeling. Pages 673-688
World Food Needs. Pages 689-713
Back Matter. Pages 715-735
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