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

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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.

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Product Details

  • ISBN-13: 9780078226038
  • Publisher: McGraw-Hill Education
  • Publication date: 1/1/2002
  • Edition description: 2002
  • Edition number: 4
  • Pages: 496
  • Product dimensions: 8.60 (w) x 11.20 (h) x 0.88 (d)

Meet the Author

McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide
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Table of Contents

Unit 1 The World of Food Science

Chapter 1 What Is Food Science?

Chapter 2 Why Study Food Science?

Unit 2 The Food Science Lab

Chapter 3 Safety and Sanitation

Chapter 4 The Scientific Method

Chapter 5 Measurement

Chapter 6 The Sensory Evaluation of Food

Unit 3 Chemistry Foundations

Chapter 7 Elements, Compounds, and Mixtures

Chapter 8 Chemical Reactions and Physical Changes

Chapter 9 Water

Chapter 10 Acids and Bases

Chapter 11 Energy

Unit 4 The Science of Nutrition

Chapter 12 Nutrition Basics

Chapter 13 Digestion

Chapter 14 Metabolism

Chapter 15 Carbohydrates

Chapter 16 Lipids

Chapter 17 Protein

Chapter 18 Vitamins and Minerals

Unit 5 The Chemistry of Food

Chapter 19 Enzymes

Chapter 20 Solutions and Colloidal Dispersions

Chapter 21 Leavening Agents

Chapter 22 The Fermentation of Food

Chapter 23 The Biochemistry of Milk

Chapter 24 Food Additives

Unit 6 The Microbiology of Food Processing

Chapter 25 Keeping Food Safe

Chapter 26 The Dehydration of Food

Chapter 27 The Canning of Food

Chapter 28 Food Preservation Technology

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