Essentials of Food Science
by Vaclavik, Vickie A.


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Product Description
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components--quality and water. Next it addresses carbohydrates--including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins--meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.


 
Product Information
Binding: Softcover
Specs: 571 pages | 2.21 Lbs
ISBN: 0387699392
ISBN-13: 9780387699394
Edition: 3
Publisher: Springer | Publish Date 11/07 | Copyright 2008
Series: Food Science Text Series
 
 
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