Food Science

Author: Li Lit
Publisher:
Publish Date: 2001-09-01
Features: This textbook is the result of the "Reform Plan for Higher Education Content and Curriculum System in Forestry and Agriculture Towards the 21st Century" project by the Ministry of Education, and is a national key textbook for higher education in the "Nineth Five-Year Plan." The textbook systematically introduces the types, properties, characteristics, and utilization methods of various food raw materials from the perspectives of food processing and edible quality. It discusses the production and circulation, basic attributes (physicochemical, biochemical, nutritional characteristics), and processing and utilization features of various food raw materials. The book covers topics such as an introduction to food raw materials, cereal raw materials, oil and fat raw materials, horticultural products, livestock products, aquatic products, spices and seasonings, indulgence foods, food additives, and inspection standards for food raw materials. This textbook can serve as a teaching material or reference book for undergraduate and graduate students in food science and engineering, agricultural product processing and storage, grain and oil processing, culinary arts, and other food-related fields. It can also be used as a manual for food science and technology personnel, agricultural product germplasm development researchers, and culinary technicians in the catering industry. Even for general readers, the book serves as an excellent guide to dietary nutrition.
Introduction: This textbook is the result of the "Reform Plan for Higher Education Content and Curriculum System in Forestry and Agriculture Towards the 21st Century" project by the Ministry of Education, and is a national key textbook for higher education in the "Nineth Five-Year Plan." The textbook systematically introduces the types, properties, characteristics, and utilization methods of various food raw materials from the perspectives of food processing and edible quality. It discusses the production and circulation, basic attributes (physicochemical, biochemical, nutritional characteristics), and processing and utilization features of various food raw materials. The book covers topics such as an introduction to food raw materials, cereal raw materials, oil and fat raw materials, horticultural products, livestock products, aquatic products, spices and seasonings, indulgence foods, food additives, and inspection standards for food raw materials. This textbook can serve as a teaching material or reference book for undergraduate and graduate students in food science and engineering, agricultural product processing and storage, grain and oil processing, culinary arts, and other food-related fields. It can also be used as a manual for food science and technology personnel, agricultural product germplasm development researchers, and culinary technicians in the catering industry. Even for general readers, the book serves as an excellent guide to dietary nutrition.