Essentials of Food Science / Edition 3

Essentials of Food Science / Edition 3

by Vickie A. Vaclavik, Elizabeth W. Christian
     
 

ISBN-10: 0387699392

ISBN-13: 9780387699394

Pub. Date: 11/30/2007

Publisher: Springer New York

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate

…  See more details below

Overview

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Product Details

ISBN-13:
9780387699394
Publisher:
Springer New York
Publication date:
11/30/2007
Series:
Food Science Text Series
Edition description:
3rd ed. 2008
Pages:
572
Product dimensions:
1.22(w) x 7.00(h) x 10.00(d)

Table of Contents

Preface.- World Wide Web Sites.- Introduction 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 Dry Beans.- Eggs and Egg Products.- Milk and Milk Products.- Fats: Fat and Oil Products.- Sugar, 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 Regulations of the Food Supply and Labeling.- Appendix A – Bioengineered foods, Genetically Modified Organisms (GMO’s).- Appendices.- Index.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >