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jacobs m chemistry technology food food products vol i ii 1944

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Textbook in PDF format The extensive expansion of almost every field in the theoretical and applied sciences has made it very difficult for a single individual to survey any given field adequately. This is indeed true of food chemistry and food technology. In presenting these volumes, 41 collaborators have tried to prepare a unified, authoritative work by approaching the problem from the point of view that an expert in any selected subject is best qualified to wi'ite about that subject. Thus, to cover the various phases of this work, food technologists, chemists, biochemists, bacteriologists, sanitary engineers, public health officers, food inspectors, and entomologists are represented among the contributors. It is our sincere hope that this book will fulfil a need in the literature of this field. The two volumes are divided into a total of six parts. The first, on fundamentals, deals with the aspects of food chemistry which are common to all foods. The second part concerns the descriptive aspects of particular food groups and includes some account of the history, statistics, definitions, standards, composition, and chemistry of these food groups. In part three, unit operations and processes applicable to most foods are described. Part four deals with the maintenance of sanitary and quality control of foods and food products. In part five, the principal methods of preserving foods are delineated. Part six is concerned with production methods for the principal foods. Throughout the entire book, the role played by adequate nutrition in modern life is stressed. There is, in certain respects, an overlapping of the subject matter in section two on descriptive aspects and section six on production methods. As a rule, a food group is treated in two separate but closely integrated chapters, each appearing in one of these sections. Wliere the material concerning a food group did not lend itself to treatment in separate chapters, the resulting single chapter is placed in part two, if more descriptive, and in part six, if more concerned with production

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Jacobs M. The Chemistry and Technology of Food and Food Products. Vol I. 1944.pdf 97.2 MB
Jacobs M. The Chemistry and Technology of Food and Food Products. Vol II. 1944.pdf 341.4 MB

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jacobs m chemistry technology food food products vol i ii 1944

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