FOOD SCIENCE AND TECHNOLOGY

Function of Food Packaging Packaging is an essential part of processing and distributing foods. whereas preservation is the major role of...

Confectionery (i.e., candy) can be divided into two broad categories: those in which sugar is the principal ingredient and those which...

Some beverages are consumed for their food value (e.g., milk), yet others are consumed for them thirst-quenching properties, for their...

Vegetables and fruits have many similarities with respect to their compositions, methods of cultivation and harvesting, storage...

Cereals are plants which yield edible grains such as wheat, rye, rice, or corn. Cereal grains provide the world with a majority of its...

Fats and oils have been discussed in several previous chapters. The major portions of fats and oils are made up of fatty acid esters of...

Foods derived from salt water are considered “seafood” whereas all food derived from water environments, be they fresh or salt, are...

Humans are omnivorous and have consumed both animals and plants as foods throughout recorded history. However, before animals, birds, and...

Milk and milk products cover a very wide range of raw materials and manufactured products. No attempt is made in this chapter to deal...

Fermentation occur when microorganisms consume susceptible organic substrates as part of their own metabolic processes. Such interactions...

Both irradiation and microwave heating employ radiant energies which affect foods when their energy is absorbed, whereas ohm heating...

Water is removed from foods under natural field conditions, by a variety of controlled dehydrations processes and during such common...

Freezing and refrigeration (i.e., cold storage) are among the oldest methods of food preservation, but it was not until 1875 that a...

Of the various means of preserving foods, the use of eat finds very wide application. The simple acts of cooking, frying, broiling, or...

All foods undergo varying degrees of deterioration during storage. Deterioration may include losses in organoleptic desirability,...

In countries where food is abundant, people choose foods based on a number of factors which can in sum be thought of as “quality.”...

The number of different food products and the operations and steps involved in their production are indeed very great. Further, each...

Food supplies both the energy for all of the body’s functions and the building blocks for growth and maintenance. Even in fully grown...

A knowledge of the constituents of foods and their properties is central to food science. The advanced student of food science, grounded...

Food Science can be defined as the application of the basic sciences and engineering to study the fundamental physical, chemical, and...