Essentials of Food Science
Essentials of Food Science The fifth 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…
Specifikacia Essentials of Food Science
Essentials of Food Science
The fifth 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. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. 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, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.A new section entitled Aspects 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.
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