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McGraw-Hill Professional Publishing
Food Science: The Biochemistry of Food & Nutrition, Student Edition / Edition 5

Food Science: The Biochemistry of Food & Nutrition, Student Edition / Edition 5


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Product Details

ISBN-13: 9780078690815
Publisher: McGraw-Hill Professional Publishing
Publication date: 01/12/2005
Series: Food Science: Biochem Fd/Nutr Series
Edition description: Student
Pages: 496
Product dimensions: 8.40(w) x 10.30(h) x 1.00(d)

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Table of Contents

Unit 1The World of Food Science
Chapter 1What Is Food Science?
Chapter 2Why Study Food Science?
Unit 2The Food Science Lab
Chapter 3Safety and Sanitation
Chapter 4The Scientific Method
Chapter 5Measurement
Chapter 6The Sensory Evaluation of Food
Unit 3Chemistry Foundations
Chapter 7Elements, Compounds, and Mixtures
Chapter 8Chemical Reactions and Physical Changes
Chapter 9Water
Chapter 10Acids and Bases
Chapter 11Energy
Unit 4The Science of Nutrition
Chapter 12Nutrition Basics
Chapter 13Digestion
Chapter 14Metabolism
Chapter 15Carbohydrates
Chapter 16Lipids
Chapter 17Protein
Chapter 18Vitamins and Minerals
Unit 5The Chemistry of Food
Chapter 19Enzymes
Chapter 20Solutions and Colloidal Dispersions
Chapter 21Leavening Agents
Chapter 22The Fermentation of Food
Chapter 23The Biochemistry of Milk
Chapter 24Food Additives
Unit 6The Microbiology of Food Processing
Chapter 25Keeping Food Safe
Chapter 26The Dehydration of Food
Chapter 27The Canning of Food
Chapter 28Food Preservation Technology

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