Essentials of food science
著者
書誌事項
Essentials of food science
（Food science text series）
Springer, c2008
3rd ed
大学図書館所蔵 件 / 全14件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Previous ed.: Kluwer Academic/Plenum Publishers , c2003
Includes bibliographical references and index
内容説明・目次
内容説明
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
目次
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.
「Nielsen BookData」 より