000			02764nam a22002897a 4500
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003			CUTN
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008			190819b ||||| |||| 00| 0 eng d
020			_a9788181283498
020			_a818128349x
041			_aEnglish
082			_223 _a664 _bVAC
100			_aVaclavik, Vickie A.,
245			_aEssentials of food science _cVickie A. Vaclavik & Elizabeth W. Christian.
250			_a2nd ed.
260			_aNew York : _bKluwer Academic/Plenum Publishers, _c2003.
300			_axvii, 482 pages : _b illustrations, maps ; _c26 cm.
505			_tPart I Introduction to Food Components 1 -- _tPart II Carbohydrates in the Food Guide Pyramid 31 -- _tPart III Proteins in the Food Guide Pyramid 129 -- _tPart IV Fats in the Food Guide Pyramid 243 -- _tPart V Sugars in the Food Guide Pyramid 295 -- _tPart VI Baked Products in the Food Guide Pyramid 313 -- _tPart VII Aspects of Food Production 341 -- _tPart VIII Government Regulation of the Food Supply 449.
520			_a 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			_aFood -- Analysis.
650			_aFood -- Composition.
650			_aNutrition.
650			_aLebensmitteltechnologie.
650			_aLebensmittelwissenschaft.
700			_aChristian, Elizabeth W.,
942			_2ddc _cBOOKS