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Essentials of Food Science - 3rd Edition

Edited by Vickie A. Vaclavik and Elizabeth W. Christian 
Springer  2008  



Paperback  572 pp  ISBN 9780387699394      £51.00
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.

This text reviews an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins : meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.

New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following:

  • Biotechnology. Genetically Modified Organisms (GMO's)
  • Functional foods
  • Nutraceuticals
  • Phytochemicals
  • Medical foods
  • USDA Food Pyramid
  • Food Label Heath Claims
  • Research Chefs Association - certification as a culinary scientist and more

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.

Contents

Preface
World wide web (WWW) sites

Part I: Introduction to Food Components.
1. Evaluation of Food Quality.
2. Water.

Part II: Carbohydrates
3. Carbohydrates in Food - An Introduction.
4. Starches in Food.
5. Pectins and Gums.
6.Grains: Cereal, Flouir, Rice, and Pasta.
7. Vegetables and Fruits.

Part III: Proteins
8. Proteins in Food - An Introduction.
9. Meat, Poultry, Fish, and Dried Beans.
10. Eggs and Egg Products.
11. Milk and Milk Products.

Part IV: Fats
12. Fat and Oil Products.
13. Food Emulsions and Foams.

Part V: Sugars
14. Sugar, Sweeteners, and Confections.

Part VI: Baked
15. Baked Products - Batters and Doughs.

Part VII: Aspects of Food Production.
16. Food Safety.
17. Food Preservation and Processing.
18. Food Additives.
19. Packaging of Food Products.

Part VIII: Government Regulation of the Food Supply.
20. Government Regulation of the Food Supply and Labeling.

Appendicies
Index

To find similar publications, click on a keyword below:
Springer : food & beverage products : food crops : food ingredients : food safety : food science

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