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Essentials of food science

Author: Vickie Vaclavik; Elizabeth W Christian
Publisher: New York : Chapman and Hall, ©1998.
Series: Food science texts series.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
Designed for the student taking an introductory course in food science, this practical textbook provides a broad yet thorough overview of the physical and chemical aspects of food. Easy-to-read and concise, chapters follow the order of the USDA's Food Guide Pyramid, beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice and pasta foods, and continuing with foods through the top of the
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Details

Document Type: Book
All Authors / Contributors: Vickie Vaclavik; Elizabeth W Christian
ISBN: 0412086913 9780412086915
OCLC Number: 36783850
Description: xvii, 417 p. : ill. ; 26 cm.
Contents: The Food Pyramid --
World Wide Web (WWW) Sites --
Ch. 1. Evaluation of Food Quality --
Ch. 2. Water --
Ch. 3. Carbohydrates in Food --
An Introduction --
Ch. 4. Starches in Food --
Ch. 5. Pectins and Other Carbohydrates --
Ch. 6. Bread, Cereal, Rice, and Pasta --
Ch. 7. Vegetables and Fruits --
Ch. 8. Proteins in Food --
An Introduction --
Ch. 9. Meat, Poultry, Fish, and Dry Beans --
Ch. 10. Eggs and Egg Products --
Ch. 11. Milk and Milk Products --
Ch. 12. Fat and Oil Products --
Ch. 13. Sugar, Sweeteners, and Confections --
Ch. 14. Baked Products --
Batters and Doughs --
Ch. 15. Food Safety --
Ch. 16. Food Preservation and Processing --
Ch. 17. Additives --
Ch. 18. Packaging of Food Products.
Series Title: Food science texts series.
Responsibility: Vickie A. Vaclavik ; contributing author, Elizabeth W. Christian.

Abstract:

Designed for the student taking an introductory course in food science, this practical textbook provides a broad yet thorough overview of the physical and chemical aspects of food. Easy-to-read and concise, chapters follow the order of the USDA's Food Guide Pyramid, beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice and pasta foods, and continuing with foods through the top of the Pyramid - the fats and oils and sweets. Using a multidisciplinary approaches, Essentials of Food Science combines food chemistry, food technology, and food preparation into one single source of information.

Offering food science concepts in a user-friendly manner, this textbook is essential for food science, foodservice, nutrition, dietetics, hospitality, hotel and restaurant management, and culinary arts students enrolled in an introductory food science course.

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