Instructor's Manual for Essentials of Food Science - Brossura

Vaclavik, Vickie A.

Brossura

ISBN 10: 0306477106 ISBN 13: 9780306477102

Casa editrice: Springer, 2013

Riassunto

I-Introduction to Food Components.- 1-Evaluation of Food Quality.- 2-Water.- II-Carbohydrates in the Food Guide Pyramid.- 3-Carbohydrates in Food-An Introduction.- 4-Starches in Food.- 5-Pectins and Other Carbohydrates.- 6-Bread, Cereal, Rice, and Pasta.- 7-Vegetables and Fruits.- 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.- IV-Fats in the Food Guide Pyramid.- 12-Fat and Oil Products.- 13-Food Emulsions and Foams.- V-Sugars in the Food Guide Pyramid.- 14-Sugar, Sweeteners, and Confections.- VI-Baked Products in the Food Guide Pyramid.- 15 Baked Products-Batters and Doughs.- VII-Aspects of Food Production.- 16-Food Safety.- 17-Food Preservation and Processing.- 18-Additives.- 19-Packaging of Food Products.- VIII-Government Regulation of the Food Supply.- 20-Government Regulation of the Food Supply.

Dettagli dell'edizione

• Editore: Springer
• Data di pubblicazione: 2013
• Lingua: Inglese
• ISBN 10: 0306477106
• ISBN 13: 9780306477102
• Rilegatura: Copertina flessibile
• Numero edizione: 2
• Numero di pagine: 88
• Contatto del produttore: non disponibile
• Persona responsabile: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Germania