Essentials of Food Science

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 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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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

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
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)
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