Browse
Publications
Preprints
About
About UCL Open: Env.
Aims and Scope
Editorial Board
Indexing
APCs
How to cite
Publishing policies
Editorial policy
Peer review policy
Equality, Diversity & Inclusion
About UCL Press
Contact us
For authors
Information for authors
How it works
Benefits of publishing with us
Submit
How to submit
Preparing your manuscript
Article types
Open Data
ORCID
APCs
Contributor agreement
For reviewers
Information for reviewers
Review process
How to peer review
Peer review policy
My ScienceOpen
Sign in
Register
Dashboard
Search
Browse
Publications
Preprints
About
About UCL Open: Env.
Aims and Scope
Editorial Board
Indexing
APCs
How to cite
Publishing policies
Editorial policy
Peer review policy
Equality, Diversity & Inclusion
About UCL Press
Contact us
For authors
Information for authors
How it works
Benefits of publishing with us
Submit
How to submit
Preparing your manuscript
Article types
Open Data
ORCID
APCs
Contributor agreement
For reviewers
Information for reviewers
Review process
How to peer review
Peer review policy
My ScienceOpen
Sign in
Register
Dashboard
Search
25
views
0
references
Top references
cited by
13
Cite as...
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
2,085
similar
All similar
Record
: found
Abstract
: not found
Book
: not found
Food Science
other
Author(s):
Norman N. Potter
,
Joseph H. Hotchkiss
Publication date
(Print):
1995
Publisher:
Springer US
Read this book at
Publisher
Buy book
Review
Review book
Invite someone to review
Bookmark
Cite as...
There is no author summary for this book yet. Authors can add summaries to their books on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Digital Science
Author and book information
Book
ISBN (Print):
978-1-4613-7263-9
ISBN (Electronic):
978-1-4615-4985-7
Publication date (Print):
1995
DOI:
10.1007/978-1-4615-4985-7
SO-VID:
8d3c3d2b-cb36-479b-8fe0-d042f2795c72
History
Data availability:
Comments
Comment on this book
Sign in to comment
Book chapters
pp. 1
Introduction: Food Science as a Discipline
pp. 13
Characteristics of the Food Industry
pp. 24
Constituents of Foods: Properties and Significance
pp. 46
Nutritive Aspects of Food Constituents
pp. 69
Unit Operations in Food Processing
pp. 90
Quality Factors in Foods
pp. 113
Food Deterioration and its Control
pp. 138
Heat Preservation and Processing
pp. 163
Cold Preservation and Processing
pp. 200
Food Dehydration and Concentration
pp. 245
Irradiation, Microwave, and Ohmic Processing of Foods
pp. 264
Fermentation and Other Uses of Microorganisms
pp. 279
Milk and Milk Products
pp. 316
Meat, Poultry, and Eggs
pp. 345
Seafoods
pp. 359
Fats, Oils, and Related Products
pp. 381
Cereal Grains, Legumes, and Oilseeds
pp. 409
Vegetables and Fruits
pp. 437
Beverages
pp. 464
Confectionery and Chocolate Products
pp. 478
Principles of Food Packaging
pp. 514
Food Processing and the Environment
pp. 532
Food Safety, Risks and Hazards
pp. 559
Governmental Regulation of Food and Nutrition Labeling
pp. 577
Hunger, Technology, and World Food Needs
Similar content
2,085
Menstruation: science and society
Authors:
Hilary O.D. Critchley
,
Elnur Babayev
,
Serdar Bulun
…
Combining community science and taxonomist expertise for large‐scale monitoring of insect pollinators: Perspective and insights from Abeilles citoyennes
Authors:
Sabrina Rondeau
,
Amélie Gervais
,
Anne Leboeuf
…
SCIENTIFIC FRAUD AND THE POWER STRUCTURE OF SCIENCE
Authors:
Brian Martin
See all similar
Cited by
12
Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface Modeling
Authors:
R.R. Sharma
,
A Demirci
Towards environmental protection and process safety in leather processing – A comprehensive analysis and review
Authors:
Venkatasubramanian Sivakumar
Moisture and Water Activity
Authors:
Young Park
See all cited by