Essentials of Food Science

Name: Essentials of Food Science
Price: 14.59 USD
Availability: InStock
ISBN: 9780387699394

ISBN-10: 0387699392

ISBN-13: 9780387699394

Edition: 3rd 2008 (Revised)

Authors: Elizabeth W. Christian, Vickie A. Vaclavik

List price: $74.95

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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…

Book details

List price: $74.95
Edition: 3rd
Copyright year: 2008
Publisher: Springer
Publication date: 12/13/2007
Binding: Paperback
Pages: 572
Size: 7.00" wide x 10.00" long x 1.25" tall
Weight: 2.134
Language: English



Preface


World Wide Web Sites


Introduction to Food Components: Evaluation of Food Quality


Water


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


Food Additives


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)


Appendices


Index