MARC details
| 000 -LEADER |
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| fixed length control field |
02764nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CUTN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190819114721.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
190819b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9788181283498 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
818128349x |
| 041 ## - LANGUAGE CODE |
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| Language |
English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Edition number |
23 |
| Classification number |
664 |
| Item number |
VAC |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Vaclavik, Vickie A., |
| 245 ## - TITLE STATEMENT |
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| Title |
Essentials of food science |
| Statement of responsibility, etc |
Vickie A. Vaclavik & Elizabeth W. Christian. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
New York : |
| Name of publisher, distributor, etc |
Kluwer Academic/Plenum Publishers, |
| Date of publication, distribution, etc |
2003. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xvii, 482 pages : |
| Other physical details |
illustrations, maps ; |
| Dimensions |
26 cm. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Title |
Part I Introduction to Food Components 1 --<br/> |
| -- |
Part II Carbohydrates in the Food Guide Pyramid 31 --<br/> |
| -- |
Part III Proteins in the Food Guide Pyramid 129 --<br/> |
| -- |
Part IV Fats in the Food Guide Pyramid 243 --<br/> |
| -- |
Part V Sugars in the Food Guide Pyramid 295 --<br/> |
| -- |
Part VI Baked Products in the Food Guide Pyramid 313 --<br/> |
| -- |
Part VII Aspects of Food Production 341 --<br/> |
| -- |
Part VIII Government Regulation of the Food Supply 449. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
<br/>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. There is also a new chapter dedicated to a discussion on emulsification and foams. In addition, the index has been revamped. As nutrition and food safety continue to be important issues, where applicable, individual chapters contain sections on nutritive value and safety concerns regarding the foods discussed. Additionally, each chapter contains a glossary and helpful references useful for further study. Using a multidisciplinary approach, this text combines food chemistry, food technology, and food preparation into one single source of information. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food -- Analysis. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food -- Composition. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Nutrition. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Lebensmitteltechnologie. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Lebensmittelwissenschaft. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Christian, Elizabeth W., |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
General Books |
