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| Available: 0 |
| List Price:$74.95 |
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| Edition: | 3rd |
| Publisher: | Springer Nature |
| ISBN: | 0-387-69939-2 (0387699392) |
| ISBN-13: | 978-0-387-69939-4 (9780387699394) |
| New Edition: | 1-4614-9137-1 |
| Binding: | Softcover |
| Copyright: | 2008 |
| Publish Date: | 11/07 |
| Weight: | 2.21 Lbs. |
| Pages: | 571 |
| Carton Quantity: | 16 |
| Subject Class: | FSC (Food Science) |
| Remarks: | A New Edition of this Title is Available |
| Return Policy: | Returns accepted up to 12 months provided no other recalls or return restrictions apply. |
| Table Of Contents: |
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| ProQuest Ebook Central: |
Available in ProQuest Ebook Central™ View
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| ISSN Series: | Food Science Text Series | | Discipline: | Biochemistry | | NLM Class: | QU 50 | | Abstract: | 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, pectins and gums, breads and pasta, vegetables and fruits. Then proteins--meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. |
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