Essentials of Food Science
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, pe...
| Κύριοι συγγραφείς: | , |
|---|---|
| Συγγραφή απο Οργανισμό/Αρχή: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
New York, NY :
Springer New York,
2008.
|
| Σειρά: | Food Science Texts Series,
|
| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- 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 Dried Beans
- Eggs and Egg Products
- Milk and Milk Products
- Fats
- Fat and Oil Products
- Food Emulsions and Foams
- Sugars
- Sugars, 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 Regulation of the Food Supply and Labeling.
