Introduction to Food Science

Name: Introduction to Food Science
Price: 7.98 USD
Availability: InStock
ISBN: 9780766813144

ISBN-10: 0766813142

ISBN-13: 9780766813144

Edition: 2003

Authors: Rick Parker

List price: $217.95

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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.

Book details

List price: $217.95
Copyright year: 2003
Publisher: Delmar Cengage Learning
Publication date: 10/19/2001
Binding: Hardcover
Pages: 636
Size: 8.50" wide x 9.75" long x 1.25" tall
Weight: 2.838
Language: English



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