Essentials of Food Science

Essentials of Food Science
Author :
Publisher : Springer Science & Business Media
Total Pages : 495
Release :
ISBN-10 : 9781461491385
ISBN-13 : 146149138X
Rating : 4/5 (85 Downloads)

Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


Essentials of Food Science Related Books

Essentials of Food Science
Language: en
Pages: 495
Authors: Vickie A. Vaclavik
Categories: Technology & Engineering
Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

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
Essentials of Food Science
Language: en
Pages: 572
Authors: Vickie A. Vaclavik
Categories: Technology & Engineering
Type: BOOK - Published: 2007-12-03 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in th
Essentials of Food Sanitation
Language: en
Pages: 356
Authors: Norman G. Marriott
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' b
Elementary Food Science
Language: en
Pages: 435
Authors: Ernest R. Vieira
Categories: Science
Type: BOOK - Published: 2013-04-17 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of t
Essentials Of Functional Foods
Language: en
Pages: 424
Authors: Mary K. Schmidl
Categories: Business & Economics
Type: BOOK - Published: 2000-06-30 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of funct