Essentials of Food Science

Vickie A. Vaclavik, E.W. Christian (Autoren)

Buch | Hardcover

336 Seiten

1997
Chapman and Hall (Verlag)
978-0-412-08691-5 (ISBN)

Infos

Aligned with the "Food Pyramid", this work introduces food science principles and provides groundwork for further study. It should be of interest to anyone in a food-related profession and students on introductory courses in food science.

Inhalt

The Food Pyramid. WWW Sites. Part 1: Introduction to Food Components. Evaluation of quality factors in food. Water. Part 2: Carbohydrates in the Food Guide Pyramid. Carbohydrates in food-an introduction. Starches in food. Pectins and other carbohydrates. Bread, cereal, rice and pasta. Vegetables and fruits. Part 3: Production in the Food Guide Pyramid. Proteins in food-an introduction. Meat, poultry, fish, and dry beans. Eggs and egg products. Milk and milk products. Part 4: Fats in the Food Guide Pyramid. Fat and oil products. Part 5: Sugars in the Food Guide Pyramid. Sugars, sweeteners and confections. Part 6: Baked Products in the Food Guide Pyramid. Baked products-batters and doughs. Part 7: Aspects of Food Production. Food safety. Food preservation and processing. Additives. Packaging of food products. Part 8: Government Regulation of the Food Supply. Government regulation of the food supply and labelling.

Produkt-Details

• Reihe/Serie: Food Science Text Series
• Zusatzinfo: 35 tables, 37 halftones, 86 line drawings, index
• Verlagsort: London
• Sprache: englisch
• Maße: 178 x 254 mm
• Gewicht: 680 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-412-08691-3 / 0412086913
• ISBN-13: 978-0-412-08691-5 / 9780412086915
• Zustand: Neuware