Essentials of Food Science - Couverture souple

Vaclavik Ph.D., Vickie A.; Christian, Elizabeth W.

Couverture souple

ISBN 10 : 0306473631 ISBN 13 : 9780306473630

Editeur : Kluwer Academic / Plenum Publishers, 2003

Synopsis

Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. 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 fatty, oils, and sweets. A chapter on baked products covers batters and doughs, and builds upon information in earlier chapters. The last chapters cover aspects of food production and government regulation. For this second edition, the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines.

Détails de l'édition

• Éditeur: Kluwer Academic / Plenum Publishers
• Date d'édition: 2003
• Langue: anglais
• ISBN 10: 0306473631
• ISBN 13: 9780306473630
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 500
• Coordonnées du fabricant: non disponible
• Personne responsable: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Allemagne