ESSENTIALS OF FOOD SCIENCE

• Main Authors: Vaclavik, Vickie (Author), Christian, Elizabeth W. (Author)
• Format: Book
• Language: English
• Published: New York, NY Springer 2008
• Edition: THIRD EDITION
• Series: Food science text series
• Subjects: Nutrition; Food > Composition; Food industry and trade > Analysis; Food > Analysis
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xvii, 571 pages illustrations 25 cm
• Bibliography: Includes bibliographical references and index.
• ISBN: 9780387699394; 0387699392

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. The third edition of this classic text is designed with a user-friendly approach to Food Science for the non-major. Thoroughly updated, the begins with an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Proteins - meats, poultry, fish, beans, eggs, milk and milk products are presented, followed by fats and emulsions. Sugars and sweeteners are discused, as are baked products, the latter of which builds upon basic food component knowledge.