Essentials of Food Science [E-Book] / by Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell.
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new dis...
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Full text |
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Personal Name(s): | Vaclavik, Vickie A., author |
Campbell, Tad, author / Christian, Elizabeth W., author | |
Edition: |
5th edition 2021. |
Imprint: |
Cham :
Springer,
2021
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Physical Description: |
XXII, 481 pages 176 illustrations, 88 illustrations in color (online resource) |
Note: |
englisch |
ISBN: |
9783030468149 |
DOI: |
10.1007/978-3-030-46814-9 |
Series Title: |
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Food Science Text Series
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Subject (LOC): |
- 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.