Essentials of Food Science
Edition: 3rd 2008 (Revised)
List price: $74.95
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Description: Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components ??? quality and water. Next it addresses carbohydrates ??? including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins ??? meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following: Biotechnology. Genetically Modified Organisms (GMO???s) Functional foods Nutraceuticals Phytochemicals Medical foods USDA Food Pyramid Food Label Heath Claims Research Chefs Association ??? certification as a culinary scientist and more Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.
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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: $74.95
Copyright year: 2008
Publication date: 12/13/2007
Size: 7.00" wide x 10.00" long x 1.25" tall
|World Wide Web Sites|
|Introduction to Food Components: Evaluation of Food Quality|
|Carbohydrates: Carbohydrates in Food - An Introduction|
|Starches in Food|
|Pectins and Gums|
|Grains-Cereal, Flour, Rice, and Pasta|
|Vegetables and Fruits|
|Proteins: Proteins in Food - An Introduction|
|Meat, Poultry, Fish, and Dry Beans|
|Eggs and Egg Products|
|Milk and Milk Products|
|Fats: Fat and Oil Products|
|Sugar, Sweeteners, and Confections|
|Baked Products: Baked Products, Batters, and Dough|
|Aspects of Food Production: Food Safety|
|Food Preservation and Processing|
|Packaging of Food Products|
|Government Regulation of the Food Supply: Government Regulations of the Food Supply and Labeling|
|Bioengineered foods, Genetically Modified Organisms (GMO's)|