Essentials of Food Science

• Main Authors: Vaclavik, Vickie A. (Author), Christian, Elizabeth W. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York, 2008.
• Series: Food Science Texts Series,
• Subjects: 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...