Name: Essentials of Food Science (Food Science Text Series) (en Inglés)
Price: 140100.00 COP
Availability: InStock
Author: Vickie A. Vaclavik; Elizabeth W. Christian
ISBN: 9781461491378

portada Essentials of Food Science (Food Science Text Series) (en Inglés)

Essentials of Food Science (Food Science Text Series) (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Vickie A. Vaclavik; Elizabeth W. Christian

Año

2013

Idioma

Inglés

N° páginas

495

Encuadernación

Tapa Blanda

ISBN13

9781461491378

Categorías

Cocina / comidas y bebidas, etc.

Essentials of Food Science (Food Science Text Series) (en Inglés)

Vickie A. Vaclavik; Elizabeth W. Christian (Autor) · Springer · Tapa Blanda

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Reseña del libro "Essentials of Food Science (Food Science Text Series) (en Inglés)"

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 discussed in this single source of information.The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow.Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text.As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.