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 : Imprint: Springer, 2014.
• Έκδοση: 4th ed. 2014.
• Σειρά: Food Science Text Series,
• Θέματα: Chemistry.; Food > Biotechnology.; Food Science.

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discu...

Πίνακας περιεχομένων:

• Part I. Introduction to Food Components
• Evaluation of Food Quality
• Water
• Part II. Carbohydrates in Food
• Carbohydrates in Food: An Introduction
• Starches in Food
• Pectins and Gums
• Grains: Cereals, Flour, Rice, and Pasta
• Vegetables and Fruits
• Part III. Proteins in Food
• Proteins in Foods: An Introduction
• Meat, Poultry, Fish, and Dry Beans
• Eggs and Egg Products
• Milk and Milk Products
• Part IV. Fats in Food
• Fats and Oils in Products
• Food Emulsions and Foams
• Part V. Sugars, Sweeteners
• Sugars, Sweeteners, and Confections
• Part VI. Baked Products
• Baked Products: Batters and Dough
• Part VII. Aspects of Food Preservation
• Food Preservation
• Food Additives
• Food Packaging
• Part VIII. Food Safety
• Food Safety
• Part IX. Government Regulation of the Food Supply
• Government Regulation of the Food Supply and Labeling
• Appendices.