Essentials of Food Science

Essentials of Food Science
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
Total Pages: 499
Release: 2013-12-05
Genre: Technology & Engineering
ISBN: 146149138X


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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.


Essentials of Food Science
Language: en
Pages: 499
Authors: Vickie A. Vaclavik
Categories: Technology & Engineering
Type: BOOK - Published: 2013-12-05 - Publisher: Springer Science & Business Media

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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical
Essentials of Food Science
Language: en
Pages: 0
Authors: Vickie A. Vaclavik
Categories: Technology & Engineering
Type: BOOK - Published: 2013-12-06 - Publisher: Springer

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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical
Essentials of Food Science
Language: en
Pages: 565
Authors: Vickie A. Vaclavik
Categories: Technology & Engineering
Type: BOOK - Published: 2007-12-03 - Publisher: Springer Science & Business Media

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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 th
Essentials of Food Science
Language: en
Pages: 0
Authors: Vickie A. Vaclavik
Categories:
Type: BOOK - Published: 2021 - Publisher:

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The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and f
Food Analysis Laboratory Manual
Language: en
Pages: 150
Authors: S. Suzanne Nielsen
Categories: Technology & Engineering
Type: BOOK - Published: 2010-03-20 - Publisher: Springer Science & Business Media

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This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exer