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Elementary food science
Overview of attention for book
Table of Contents
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Book Overview
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Chapter 1
Why Food Science?
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Chapter 2
Composition and Nutritional Value of Foods
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Chapter 3
Microbial Activity
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Chapter 4
Food Safety and Sanitation
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Chapter 5
Quality and Sensory Evaluation of Food
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Chapter 6
Regulatory Agencies
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Chapter 7
Food Labels
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Chapter 8
Enzyme Reactions
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Chapter 9
Chemical Reactions
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Chapter 10
Thermal Processing
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Chapter 11
Drying
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Chapter 12
Low-Temperature Preservation
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Chapter 13
Food Additives
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Chapter 14
Meat
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Chapter 15
Dairy Products
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Chapter 16
Poultry and Eggs
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Chapter 17
Fish and Shellfish
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Chapter 18
Cereal Grains
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Chapter 19
Bakery Products
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Chapter 20
Fruits and Vegetables
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Chapter 21
Sugars and Starches
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Chapter 22
Fats and Oils
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Chapter 23
Equipment Used in Food Preparation
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Chapter 24
Food Preparation—An Important Application of Basic Chemistry and Physics
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Chapter 25
Laboratory Safety Recommendations
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Chapter 26
Cleaning and Sanitizing Procedures
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Chapter 27
Manual Cleaning and Sanitizing Policy
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Chapter 28
Acidity in Foods
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Chapter 29
Salt (Sodium Chloride) in Foods
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Chapter 30
Microorganisms in Food
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Chapter 31
Sensory Evaluation of Food
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Chapter 32
Thermal Processing of a Low-Acid Product
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Chapter 33
Production of Wine and Beer
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Chapter 34
Production of Sauerkraut
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Chapter 35
Production of Hot Dogs
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Chapter 36
Production of Surimi
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Chapter 37
Production of Yogurt
Overall attention for this book and its chapters
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Mentioned by
syllabi
2
institutions with syllabi
wikipedia
1
Wikipedia page
video
2
YouTube creators
Citations
dimensions_citation
21
Dimensions
Book overview
1. Why Food Science?
2. Composition and Nutritional Value of Foods
3. Microbial Activity
4. Food Safety and Sanitation
5. Quality and Sensory Evaluation of Food
6. Regulatory Agencies
7. Food Labels
8. Enzyme Reactions
9. Chemical Reactions
10. Thermal Processing
11. Drying
12. Low-Temperature Preservation
13. Food Additives
14. Meat
15. Dairy Products
16. Poultry and Eggs
17. Fish and Shellfish
18. Cereal Grains
19. Bakery Products
20. Fruits and Vegetables
21. Sugars and Starches
22. Fats and Oils
23. Equipment Used in Food Preparation
24. Food Preparation—An Important Application of Basic Chemistry and Physics
25. Laboratory Safety Recommendations
26. Cleaning and Sanitizing Procedures
27. Manual Cleaning and Sanitizing Policy
28. Acidity in Foods
29. Salt (Sodium Chloride) in Foods
30. Microorganisms in Food
31. Sensory Evaluation of Food
32. Thermal Processing of a Low-Acid Product
33. Production of Wine and Beer
34. Production of Sauerkraut
35. Production of Hot Dogs
36. Production of Surimi
37. Production of Yogurt
Summary
Syllabi
Wikipedia
YouTube
Dimensions citations
This data is correct as of December 2015 - for more up to date information, please visit
https://opensyllabus.org/
So far, Altmetric has seen this research output assigned in
2
syllabi from
2
institutions on Open Syllabus Project.
Institution
Syllabi count
Course subject areas covered
University of Missouri-Columbia
1
Unknown
University of Alberta
1
Agriculture