Food Science The Biochemistry of Food and Nutrition

ISBN-10: 0078226031
ISBN-13: 9780078226038
Edition: 4th 2002 (Student Manual, Study Guide, etc.)
List price: $79.68
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Book details

List price: $79.68
Edition: 4th
Copyright year: 2002
Publisher: McGraw-Hill Higher Education
Publication date: 1/1/2002
Binding: Hardcover
Pages: 496
Size: 8.00" wide x 10.00" long x 1.00" tall
Weight: 2.816
Language: English

The World of Food Science
What Is Food Science?
Why Study Food Science?
The Food Science Lab
Safety and Sanitation
The Scientific Method
Measurement
The Sensory Evaluation of Food
Chemistry Foundations
Elements, Compounds, and Mixtures
Chemical Reactions and Physical Changes
Water
Acids and Bases
Energy
The Science of Nutrition
Nutrition Basics
Digestion
Metabolism
Carbohydrates
Lipids
Protein
Vitamins and Minerals
The Chemistry of Food
Enzymes
Solutions and Colloidal Dispersions
Leavening Agents
The Fermentation of Food
The Biochemistry of Milk
Food Additives
The Microbiology of Food Processing
Keeping Food Safe
The Dehydration of Food
The Canning of Food
Food Preservation Technology

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