DATA SOURCEBOOK FOR FOOD SCIENTISTS AND TECHNOLOGISTS

For the first time a vast, single-volume compendium on food science and technology that provides easy access to a wide array of useful scientific, technical and legal information, normally scattered through numerous costly documents.

It covers multiple areas: chemistry, biology, nutrition, manufacturing processes, formulations, laws, regulations and more.
Emphasis is on processes, practices and chemical substances legally permitted and recommended for usage, as well as their application in the manufacturing of food and beverages.
Of special interest to food companies and suppliers, commercial and government research laboratories and instructors in food science, technology and engineering.

Special features:
* all 'Red Tape' has been removed for ease of understanding * all data includes FDA regulations and inspection practices * it provides detailed directions for obtaining original materials and includes useful information for importing.

Chapter Heading

Part A: Chemical and Biological Data

Chapter 1: Functional and economic food chemicals

Chapter 2: Biotechnology

Chapter 3: Foodborne diseases and associated terminology

Part B: Product Categories Data

Chapter 4: Fruits and vegetables

Chapter 5: Meat and poultry products

Chapter 6: Bakery products

Chapter 7: Fish list

Chapter 8: Alcoholic beverages

Part C: Safety, Laws, and Regulations

Chapter 9: Safety and sanitation

Chapter 10: Food laws and regulations

Index