000			02011nam a22001457a 4500
005			20210421154824.0
008			210421b ||||| |||| 00| 0 eng d
020			_a978-0-632-06421-2
082			_ae-book (FST)
245			_aFood Science and Technology /
260			_aUSA : _bWilry- Blackwell, _c2009.
520			_aContents List of contributors viii 1 Introduction 1 Geoffrey Campbell-Platt 1.1 Food science and technology course elements 1 1.2 Evolution of the book 1 1.3 Food safety assurance 2 1.4 The International Union of Food Science and Technology (IUFoST) 2 1.5 The book 3 2 Food chemistry 5 Richard A. Frazier 2.1 Introduction 5 2.2 Carbohydrates 5 2.3 Proteins 12 2.4 Lipids 20 2.5 Minor components of foods 24 2.6 Water in foods 25 2.7 Physical chemistry of dispersed systems 27 2.8 Chemical aspects of organoleptic properties 30 3 Food analysis 33 Heinz-Dieter Isengard and Dietmar Breithaupt 3.1 Macro analysis 33 3.2 Instrumental methods 45 4 Food biochemistry 57 Brian C. Bryksa and Rickey Y. Yada 4.1 Introduction 57 4.2 Carbohydrates 58 4.3 Proteins 67 4.4 Lipids 73 4.5 Nucleic acids 77 4.6 Enzymology 79 4.7 Food processing and storage 81 4.8 Summary 82 5 Food biotechnology 85 Cherl-Ho Lee 5.1 History of food biotechnology 85 5.2 Traditional fermentation technology 86 5.3 Enzyme technology 102 5.4 Modern biotechnology 105 5.5 Genetic engineering 109 5.6 Tissue culture 111 5.7 Future prospects 111 6 Food microbiology 115 Tim Aldsworth, Christine E.R. Dodd and Will Waites 6.1 Introduction 115 6.2 Microorganisms important to the food industry 116 6.3 Microscopic appearance of microorganisms 116 6.4 Culturing microorganisms 117 6.5 Microbial growth 119 6.6 Methods of measuring growth 119 6.7 Microbial biochemistry and metabolism 120 6.8 Agents of foodborne illness 121 6.9 Outbreaks 140 6.10 An outbreak that wasn’t! 142 6.11 Incidence of foodborne illness 143
700			_4Platt, Geoffrey Campbell
942			_2ddc _cEB
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