Essentials of food science
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, pectin...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Livre numérique |
| Sprache: | Anglais |
| Veröffentlicht: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Ausgabe: | 3rd ed. 2008. |
| Schriftenreihe: | Food Science Text Series
|
| Online Zugang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Anmerkung: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Essentials of food science, Vickie A. Vaclavik,... Elizabeth W. Christian,..., 3rd edition, New York, Springer, 2008, 1 vol. (xvii-571 p.), Food science text series, 978-0-387-69939-4 • Essentials of Food Science, Texte imprimé, 9780387517872 |
Inhaltsangabe:
- to Food Components Evaluation of Food Quality Water Carbohydrates Carbohydrates in Food: An Introduction Starches in Food Pectins and Gums Grains: Cereal, Flour, Rice, and Pasta Vegetables and Fruits Proteins Proteins in Food: An Introduction Meat, Poultry, Fish, and Dried Beans Eggs and Egg Products Milk and Milk Products Fats Fat and Oil Products Food Emulsions and Foams Sugars Sugars, Sweeteners, and Confections Baked Products Baked Products: Batters and Dough Aspects of Food Production Food Safety Food Preservation and Processing Food Additives Packaging of Food Products Government Regulation of the Food Supply Government Regulation of the Food Supply and Labeling