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Essentials of food science

Author: Vickie Vaclavik; Elizabeth W Christian
Publisher: New York ; London : Springer, ©2008.
Series: Food science text series.
Edition/Format:   eBook : Document : English : 3rd edView all editions and formats
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This book covers the basics of foods, food science, and food technology. The revised 3rd edition is ideal for the non-major intro course, taught in food science or nutrition department. Includes new  Read more...

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Additional Physical Format: Vaclavik, Vickie.
Essentials of food science.
(OCoLC)141385281
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Vickie Vaclavik; Elizabeth W Christian
ISBN: 9780387699394 0387699392
OCLC Number: 230744052
Description: 1 online resource (xvii, 571 pages) : illustrations.
Contents: Preface.- World Wide Web Sites.- Introduction to Food Components: Evaluation of Food Quality.- Water.- Carbohydrates: Carbohydrates in Food - An Introduction.- Starches in Food.- Pectins and Gums.- Grains-Cereal, Flour, Rice, and Pasta.- Vegetables and Fruits.- Proteins: Proteins in Food - An Introduction.- Meat, Poultry, Fish, and Dry Beans.- Eggs and Egg Products.- Milk and Milk Products.- Fats: Fat and Oil Products.- Sugar, Sweeteners, and Confections.- Baked Products: Baked Products, Batters, and Dough.- Aspects of Food Production: Food Safety.- Food Preservation and Processing.- Food Additives.- Packaging of Food Products.- Government Regulation of the Food Supply: Government Regulations of the Food Supply and Labeling.- Appendix A - Bioengineered foods, Genetically Modified Organisms (GMO's).- Appendices.- Index.
Series Title: Food science text series.
Responsibility: Vickie Vaclavik, Elizabeth W. Christian.

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From the reviews of the third edition: "This new edition ... contains updates on 'food commodities, optimizing quality, laws, and food safety,' includes discussions on RFID (radio-frequency Read more...

 
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