Essentials of Food Science
2nd Edition
Published in May 2003
Book
Paperback/Softback
500 pages
978-0-306-47363-0 (ISBN)
Description
Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. Chapters follow the order of the USDA's Food Guide Pyramid, beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice, and pasta foods, and continuing with foods through the top of the Pyramid - the fatty, oils, and sweets. A chapter on baked products covers batters and doughs, and builds upon information in earlier chapters. The last chapters cover aspects of food production and government regulation. For this second edition the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines.
More details
Series
Edition
2., nd ed.
Language
English
Place of publication
Dordrecht
Netherlands
Publishing group
Kluwer Academic Publishers Group
Target group
Professional and scholarly
College/higher education
Researchers, scientists
Edition type
Revised edition
Illustrations
Illustrations, maps
Dimensions
Height: 230 mm
Width: 178 mm
Thickness: 32 mm
Weight
1038 gr
ISBN-13
978-0-306-47363-0 (9780306473630)
Schweitzer Classification
Other editions
New editions
Vickie A. Vaclavik | Elizabeth W. Christian
Essentials of Food Science
Book
11/2007
3rd Edition
Springer
€59.87
Article exhausted; check for reprint
Previous edition
Vickie A. Vaclavik | E.W. Christian
Essentials of Food Science
Book
10/1997
Chapman and Hall
€89.13
Article exhausted; check for reprint
Content
Part I: Introduction to Food Components. 1. Evaluation of Food Quality. 2. Water. Part II: Carbohydrates in the Food Guide Pyramid. 3. Carbohydrates in Food -- An Introduction. 4. Starches in Food. 5. Pectins and Gums. 6. Bread, Cereal, Rice, and Pasta. 7. Vegetables and Fruits. Part III: Proteins in the Food Guide Pyramid. 8. Proteins in Food -- An Introduction. 9. Meat, Poultry, Fish, and Dry Beans. 10. Eggs and Egg Products. 11. Milk and Milk Products. Part IV: Fats in the Food Guide Pyramid. 12. Fat and Oil Products. 13. Food Emulsions and Foams. Part V: Sugars in the Food Guide Pyramid. 14. Sugar, Sweeteners, and Confections. Part VI: Baked Products in the Food Guide Pyramid. 15. Baked Products -- Batters and Doughs. Part VII: Aspects of Food Production. 16. Food Safety. 17. Food Preservation and Processing. 18. Additives. 19. Packaging of Food Products. Part VIII: Government Regulation of the Food Supply. 20. Government Regulation of the Food Supply and Labeling.