Instructor*s Manual For Essentials Of Food Science

Vickie A. Vaclavik and Elizabeth W. Christian,

ISBN 10: 0306477106 / ISBN 13: 9780306477102

Editore: Springer, 2003

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Codice articolo ABNR-144439

Dati bibliografici

• Titolo: Instructor*s Manual For Essentials Of Food Science
• Editore: Springer
• Data di pubblicazione: 2003
• Lingua: Inglese
• ISBN 10: 0306477106
• ISBN 13: 9780306477102
• Rilegatura: Brossura
• Edizione: seconda edizione
• Condizione: New

Descrizione articolo

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.