Essentials of Food Science - Brossura

Vaclavik, Vickie A.; Christian, Elizabeth W., Ph.D.

 
9780306473630: Essentials of Food Science
Brossura
ISBN 10: 0306473631 ISBN 13: 9780306473630
Casa editrice: Plenum Pub Corp, 2003

Sinossi

Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. Chapters follow the order of the USDA's "Food Guide Pyramid", beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice, and pasta foods, and continuing with foods through the top of the Pyramid - the fatty, oils, and sweets. A chapter on baked products covers batters and doughs, and builds upon information in earlier chapters. The last chapters cover aspects of food production and government regulation. For this second edition, the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Contenuti

Part I: Introduction to Food Components. 1. Evaluation of Food Quality. 2. Water. Part II: Carbohydrates in the Food Guide Pyramid. 3. Carbohydrates in Food - An Introduction. 4. Starches in Food. 5. Pectins and Gums. 6. Bread, Cereal, Rice, and Pasta. 7. Vegetables and Fruits. Part III: Proteins in the Food Guide Pyramid. 8. Proteins in Food - An Introduction. 9. Meat, Poultry, Fish, and Dry Beans. 10. Eggs and Egg Products. 11. Milk and Milk Products. Part IV: Fats in the Food Guide Pyramid. 12. Fat and Oil Products. 13. Food Emulsions and Foams. Part V: Sugars in the Food Guide Pyramid. 14. Sugar, Sweeteners, and Confections. Part VI: Baked Products in the Food Guide Pyramid. 15. Baked Products - Batters and Doughs. Part VII: Aspects of Food Production. 16. Food Safety. 17. Food Preservation and Processing. 18. Additives. 19. Packaging of Food Products. Part VIII: Government Regulation of the Food Supply. 20. Government Regulation of the Food Supply and Labeling.

Product Description

Book by Vaclavik Vickie A Christian Elizabeth W

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
Plenum Pub Corp
Data di pubblicazione
2003
Lingua
Inglese
ISBN 10 
0306473631
ISBN 13 
9780306473630
Rilegatura
Copertina flessibile
Numero di pagine
500
Contatto del produttore
non disponibile
Persona responsabile
CMN Printpool Inh. Mathis Neumann
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Hamburg
Germania

Altre edizioni note dello stesso titolo

9780834212688: Essentials of Food Science

Edizione in evidenza

ISBN 10:  0834212684 ISBN 13:  9780834212688
Casa editrice: Aspen Publishers Inc.,U.S., 1998
Brossura