Essentials of Food Science / Edition 3

Essentials of Food Science / Edition 3

by Vickie A. Vaclavik
     
 

ISBN-10: 0387699392

ISBN-13: 2900387699393

Pub. Date: 11/30/2007

Publisher: Springer New York

Designed for the student taking an introductory course in food science, this practical textbook provides a broad yet thorough overview of the physical and chemical aspects of food. Easy-to-read and concise, 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,…  See more details below

Overview

Designed for the student taking an introductory course in food science, this practical textbook provides a broad yet thorough overview of the physical and chemical aspects of food. Easy-to-read and concise, 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 fats and oils and sweets. Using a multidisciplinary approaches, Essentials of Food Science combines food chemistry, food technology, and food preparation into one single source of information. Offering food science concepts in a user-friendly manner, this textbook is essential for food science, foodservice, nutrition, dietetics, hospitality, hotel and restaurant management, and culinary arts students enrolled in an introductory food science course.

Product Details

ISBN-13:
2900387699393
Publisher:
Springer New York
Publication date:
11/30/2007
Series:
Food Science Text Series
Edition description:
3rd ed. 2008
Pages:
572

Table of Contents

Preface
The Food Pyramid
World Wide Web (WWW) Sites
Ch. 1Evaluation of Food Quality3
Ch. 2Water15
Ch. 3Carbohydrates in Food - An Introduction27
Ch. 4Starches in Food39
Ch. 5Pectins and Other Carbohydrates53
Ch. 6Bread, Cereal, Rice, and Pasta63
Ch. 7Vegetables and Fruits84
Ch. 8Proteins in Food - An Introduction115
Ch. 9Meat, Poultry, Fish, and Dry Beans128
Ch. 10Eggs and Egg Products162
Ch. 11Milk and Milk Products187
Ch. 12Fat and Oil Products215
Ch. 13Sugar, Sweeteners, and Confections251
Ch. 14Baked Products - Batters and Doughs269
Ch. 15Food Safety295
Ch. 16Food Preservation and Processing327
Ch. 17Additives345
Ch. 18Packaging of Food Products364
Ch. 19Government Regulation of the Food Supply and Labeling391
Index409

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