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 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."--Back cover
1 online resource (xvii, 571 pages) : illustrations
9780387699400, 9780387699394, 9786611337469, 0387699406, 0387699392, 6611337466
233971287
Evaluation of food quality
Water
Carbohydrates in food : an introduction
Starches in food
Pectins and Gums
Grains : cereal, flour, rice, and pasta
Vegetables and fruits
Proteins in food : an introduction
Meat, poultry, fish, and dried beans
Eggs and egg products
Milk and milk products
Fat and oil products
Food emulsions and foams
Sugars, sweeteners, and confections
Baked products : batters and dough
Food safety
Food preservation and processing
Food additives
Packaging of food products
Government regulation of the food supply and labeling
Appendix A: Biotechnology and genetically modified organisms (GMOs)
Appendix B: Functional foods
Appendix C: Nutraceuticals
Appendix D: Phytochemicals
Appendix E: Medical foods
Appendix F: USDA food pyramid
Appendix G: Food label health claims
Appendix H: Research chefs association certification as a culinary scientist and more
Appendix I: Human nutrigenomics