Foods Experimental Perspectives
Edition: 5th 2005
List price: $87.20
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Description: This comprehensive book focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and user-friendly approach guides readers clearly through complex subject matter and motivates learning. Thorough overview of each of the basic food componentsCarbohydrates, Fats and oils, Proteins, and Water. Covers the most recent research in food science and technologydomestic and foreign sceneswith special emphasis on the scientific principles involved in creating food products to meet the needs and concerns of consumers. In-depth examination of food-borne illnesses and expanded coverage of food safety; biotechnology and genetically-modified foods (GMO); Alternative sweeteners and their applications in today's foods; and fat substitutes. For professionals in the food science, dietetics, or food service industry.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $87.20
Copyright year: 2005
Publisher: Prentice Hall PTR
Size: 8.25" wide x 10.00" long x 1.00" tall
|Dimensions of Food Studies|
|The Research Process|
|Physical Aspects of Food Preparation|
|Overview of Carbohydrates|
|Monosaccharides, Disaccharides and Sweeteners|
|Fiber and Plant Foods|
|Overview of Fats and Oils|
|Fats and Oils in Food Products|
|Overview of Proteins|
|Milk and Milk Proteins|
|Meats, Fish, and Poultry|
|Dimensions of Baking|
|Food Supply Perspectives|
|Food Safety: Concerns and Controls|