ESSENTIALS OF FOOD SCIENCE
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 no...
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| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York, NY
Springer
2008
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| Edition: | THIRD EDITION |
| Series: | Food science text series
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 9780387699394 |q paperback |
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| 100 | 1 | # | |a Vaclavik, Vickie |e author |
| 245 | 1 | 0 | |a ESSENTIALS OF FOOD SCIENCE |c VICKIE A. VACLAVIK, The University of Texas Southwestern Medical Center At Dallas, Texas; Elizabeth W. Christian, Texas Woman's University Denton, Texas |
| 250 | # | # | |a THIRD EDITION |
| 264 | # | 1 | |a New York, NY |b Springer |c 2008 |
| 264 | # | 4 | |c ©2008 |
| 300 | # | # | |a xvii, 571 pages |b illustrations |c 25 cm |
| 336 | # | # | |a text |2 rdacontent |
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| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Food science text series |
| 504 | # | # | |a Includes bibliographical references and index. |
| 520 | # | # | |a 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. |c back cover |
| 526 | 0 | # | |a DHM 3XX |b IC 120 |5 ACIS |
| 526 | 0 | # | |a Principles of Food Science |b Diploma Pengurusan Halal |5 Akademi Pengajian Islam Kontemporari |
| 650 | # | 0 | |a Nutrition |
| 650 | # | 0 | |a Food |x Composition |
| 650 | # | 0 | |a Food industry and trade |x Analysis |
| 650 | # | 0 | |a Food |x Analysis |
| 700 | 1 | # | |a Christian, Elizabeth W. |e author |
| 830 | # | 0 | |a Food science text series |
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Essentials of food science