Essentials of Food Science

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Vaclavik, Vickie A. (Autor), Christian, Elizabeth W. (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2008.
Edición:3rd ed. 2008.
Colección:Food Science Text Series,
Temas:
Food science.
Nutrition   .
Food Science.
Nutrition.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • to Food Components
  • Evaluation of Food Quality
  • Water
  • Carbohydrates
  • Carbohydrates in Food: An Introduction
  • Starches in Food
  • Pectins and Gums
  • Grains: Cereal, Flour, Rice, and Pasta
  • Vegetables and Fruits
  • Proteins
  • Proteins in Food: An Introduction
  • Meat, Poultry, Fish, and Dried Beans
  • Eggs and Egg Products
  • Milk and Milk Products
  • Fats
  • Fat and Oil Products
  • Food Emulsions and Foams
  • Sugars
  • Sugars, Sweeteners, and Confections
  • Baked Products
  • Baked Products: Batters and Dough
  • Aspects of Food Production
  • Food Safety
  • Food Preservation and Processing
  • Food Additives
  • Packaging of Food Products
  • Government Regulation of the Food Supply
  • Government Regulation of the Food Supply and Labeling.

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