Essentials of Food Science
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discu...
Saved in:
| Main Authors: | , |
|---|---|
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
|
| Edition: | 4th ed. 2014. |
| Series: | Food Science Text Series,
|
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-1-4614-9138-5 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- Part I. Introduction to Food Components
- Evaluation of Food Quality
- Water
- Part II. Carbohydrates in Food
- Carbohydrates in Food: An Introduction
- Starches in Food
- Pectins and Gums
- Grains: Cereals, Flour, Rice, and Pasta
- Vegetables and Fruits
- Part III. Proteins in Food
- Proteins in Foods: An Introduction
- Meat, Poultry, Fish, and Dry Beans
- Eggs and Egg Products
- Milk and Milk Products
- Part IV. Fats in Food
- Fats and Oils in Products
- Food Emulsions and Foams
- Part V. Sugars, Sweeteners
- Sugars, Sweeteners, and Confections
- Part VI. Baked Products
- Baked Products: Batters and Dough
- Part VII. Aspects of Food Preservation
- Food Preservation
- Food Additives
- Food Packaging
- Part VIII. Food Safety
- Food Safety
- Part IX. Government Regulation of the Food Supply
- Government Regulation of the Food Supply and Labeling
- Appendices.