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Table of contents
Foundations of Food Technology
From food science principles to safe, scalable, and sustainable food product innovation
Read each section in order. Every title can be opened as a TheoryTrace document.
- Cover1
- Copyright2
- How to read this book3
- Introduction4
- Chapter 1: The Scope and Logic of Food Technology5
- Chapter 2: Food Composition and Functional Components6
- Chapter 3: Water, pH, and Food Stability7
- Chapter 4: Food Chemistry in Processing and Storage8
- Chapter 5: Food Microbiology and Microbial Ecology9
- Chapter 6: Food Safety Hazards and Risk Control10
- Chapter 7: Thermal Processing and Preservation11
- Chapter 8: Low-Temperature Preservation12
- Chapter 9: Dehydration, Concentration, and Water Removal13
- Chapter 10: Nonthermal and Emerging Processing Technologies14
- Chapter 11: Food Engineering Fundamentals15
- Chapter 12: Food Materials, Rheology, and Texture16
- Chapter 13: Fermentation and Bioprocessing17
- Chapter 14: Food Ingredients, Additives, and Formulation18
- Chapter 15: Nutrition, Health, and Food Technology19
- Chapter 16: Sensory Science and Consumer Acceptance20
- Chapter 17: Food Packaging and Shelf-Life Design21
- Chapter 18: Quality Assurance and Analytical Methods22
- Chapter 19: Food Safety Management Systems and Regulation23
- Chapter 20: Product Development and Innovation24
- Chapter 21: Processing of Major Food Commodities25
- Chapter 22: Sustainability, Food Systems, and Future Technologies26
- Conclusion27