Understanding Food Science and Technology

ISBN-10: 053454486X
ISBN-13: 9780534544867
Edition: 2003
Authors: Peter S. Murano
List price: $229.95
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Description: UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary  More...

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Book details

List price: $229.95
Copyright year: 2003
Publisher: Brooks/Cole
Publication date: 9/25/2002
Binding: Hardcover
Pages: 504
Size: 8.50" wide x 11.00" long x 0.75" tall
Weight: 2.970
Language: English

UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field. The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity. Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts. Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation. Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology. The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles.

Introduction To Food Science
Food Commodities And Composition
Human Nutrition And Foods
Food Chemistry: Functional Groups And Properties: Water And Acids
Food Chemistry II: Carbohydrates, Lipids And Proteins
Food Chemistry III: Color, Flavor And Texture
Food Additives And Dietary Supplements
Understanding Dimensions Of Food Processing And Preservation: Animal Products
Understanding Dimensions Of Fat, Sugar, Beverage, And Plant Product Processing
Food Microbiology And Fermentation
Food Safety
Food Toxicology
Food Engineering
Food Biotechnology
Sensory Evaluation And Food Product Development

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