Introduction to Food Science

ISBN-10: 0766813142
ISBN-13: 9780766813144
Edition: 2003
Authors: Rick Parker
List price: $213.95
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Description: This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses. It is an excellent overview for anyone interested in attaining a basic understanding of food science.

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Book details

List price: $213.95
Copyright year: 2003
Publisher: Delmar Cengage Learning
Publication date: 10/19/2001
Binding: Hardcover
Pages: 672
Size: 8.50" wide x 9.75" long x 1.25" tall
Weight: 3.058
Language: English

This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses. It is an excellent overview for anyone interested in attaining a basic understanding of food science.

Preface
Overview of Food Science
Review of Chemistry
Chemistry of Foods
Nutrition and Digestion
Food Composition
Quality Factors in Foods
Unit Operations in Food Processing
Food Deterioration
Heat
Cold
Drying and Dehydration
Radiant and Electrical Energy
Fermentation, Microorganisms and Biotechnology
Chemicals
Packaging
Milk
Meat, Poultry, and Eggs
Fish and Shellfish
Cereal Grains, Legumes, and Oilseeds
Fruits & Vegetables
Fats and Oils
Candies and Sweets
Beverages
Environmental Concerns and Processing
Food Safety
Regulations and Labeling
World Food Needs
Careers in Food Science
Appendix
Glossary

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