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Essentials of food science Vickie A. Vaclavik & Elizabeth W. Christian.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: New York : Kluwer Academic/Plenum Publishers, 2003.Edition: 2nd edDescription: xvii, 482 pages : illustrations, maps ; 26 cmISBN:
  • 9788181283498
  • 818128349x
Subject(s): DDC classification:
  • 23 664 VAC
Contents:
Part I Introduction to Food Components 1 -- Part II Carbohydrates in the Food Guide Pyramid 31 -- Part III Proteins in the Food Guide Pyramid 129 -- Part IV Fats in the Food Guide Pyramid 243 -- Part V Sugars in the Food Guide Pyramid 295 -- Part VI Baked Products in the Food Guide Pyramid 313 -- Part VII Aspects of Food Production 341 -- Part VIII Government Regulation of the Food Supply 449.
Summary: 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.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
General Books General Books CUTN Central Library Medicine, Technology & Management Non-fiction 664 VAC (Browse shelf(Opens below)) Available 37324

Part I Introduction to Food Components 1 --
Part II Carbohydrates in the Food Guide Pyramid 31 --
Part III Proteins in the Food Guide Pyramid 129 --
Part IV Fats in the Food Guide Pyramid 243 --
Part V Sugars in the Food Guide Pyramid 295 --
Part VI Baked Products in the Food Guide Pyramid 313 --
Part VII Aspects of Food Production 341 --
Part VIII Government Regulation of the Food Supply 449.


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.

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