Essentials of Food Science

• Κύριοι συγγραφείς: Vaclavik, Vickie A. (Συγγραφέας), Christian, Elizabeth W. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York, 2008.
• Σειρά: Food Science Texts Series,
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; 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...

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.