Food - preliminary processing
01 April 2008
The first of three on food, this digest considers the stages that food has to undergo before it reaches the consumer. These are essentially the close examination and the transformation of raw materials to edible or appetising food.
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To be safe and fit for consumption, food needs to be monitored for unwanted substances such as toxins, contaminants and microorganisms
Food processing and manufacture
The mechanisms undergone by potentially edible materials to make them consumable as food
The compositions and properties of food confer on them their main functions which are to provide nutrition, maintain health and gastronomic pleasure
Codes of practice have been established to protect consumers from dishonest practices in the sale of food.
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Books from Knovel: Food Industries Manual; Principles of Food Chemistry
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Food
Copyright: 2008Tom P Coultate
A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition.
