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Chemistry

Mathematics & Science

Food Science

Gt Product Group

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B2B GT

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B2B & B2C

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

POST SECONDARY FOUR YEAR

COLFR

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ESSENTIALS OF FOOD SCIENCE 4

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Food Science Text Series.
Title Page.
Copyright Page.
Preface.
About the Authors.
Contents.
1: Introduction to Food Components.
2: Evaluation of Food Quality.
3: Water.
4: Carbohydrates in Food.
5: Carbohydrates in Food: An Introduction.
6: Starches in Food.
7: Pectins and Gums.
8: Grains.
9: Vegetables and Fruits.
10: Proteins in Food.
11: Proteins in Food: An Introduction.
12: Meat, Poultry, Fish, and Dry Beans.
13: Eggs and Egg Products.
14: Milk and Milk Products.
15: Fats in Food.
16: Fat and Oil Products.
17: Food Emulsions and Foams.
18: Sugars, Sweeteners.
19: Sugars, Sweeteners, and Confections.
20: Baked Products.
21: Baked Products: Batters and Dough.
22: Aspects of Food Processing.
23: Food Preservation.
24: Food Additives.
25: Food Packaging.
26: Food Safety.
27: Food Safety.
28: Government Regulation of the Food Supply.
29: Government Regulation of the Food Supply and Labeling.
Appendices.
Index.

Essentials of Food Science.css-1p8rvzy{position:absolute;padding-left:8px;}

Essentials of Food Science