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Food Science: The Biochemistry of Food & Nutrition, Student Edition / Edition 4
     

Food Science: The Biochemistry of Food & Nutrition, Student Edition / Edition 4

by McGraw-Hill Education
 

ISBN-10: 0078226031

ISBN-13: 9780078226038

Pub. Date: 01/01/2002

Publisher: McGraw-Hill Education

Enhance your program by offering a Food Science course!

This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.

Overview

Enhance your program by offering a Food Science course!

This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.

Product Details

ISBN-13:
9780078226038
Publisher:
McGraw-Hill Education
Publication date:
01/01/2002
Edition description:
2002
Pages:
496
Product dimensions:
8.60(w) x 11.20(h) x 0.88(d)
Age Range:
14 - 17 Years

Table of Contents

Unit 1 The World of Food ScienceChapter 1 What Is Food Science? Chapter 2 Why Study Food Science? Unit 2 The Food Science LabChapter 3 Safety and SanitationChapter 4 The Scientific MethodChapter 5 MeasurementChapter 6 The Sensory Evaluation of FoodUnit 3 Chemistry FoundationsChapter 7 Elements, Compounds, and MixturesChapter 8 Chemical Reactions and Physical ChangesChapter 9 WaterChapter 10 Acids and BasesChapter 11 EnergyUnit 4 The Science of NutritionChapter 12 Nutrition BasicsChapter 13 DigestionChapter 14 MetabolismChapter 15 CarbohydratesChapter 16 LipidsChapter 17 ProteinChapter 18 Vitamins and MineralsUnit 5 The Chemistry of FoodChapter 19 EnzymesChapter 20 Solutions and Colloidal DispersionsChapter 21 Leavening AgentsChapter 22 The Fermentation of FoodChapter 23 The Biochemistry of MilkChapter 24 Food AdditivesUnit 6 The Microbiology of Food ProcessingChapter 25 Keeping Food SafeChapter 26 The Dehydration of FoodChapter 27 The Canning of FoodChapter 28 Food Preservation Technology

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