Essentials of Food Science - 3rd Edition
Edited by Vickie A. Vaclavik and Elizabeth W. Christian
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.
Paperback 572 pp ISBN 9780387699394
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
- Biotechnology. Genetically Modified Organisms (GMO's)
- Functional foods
- 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.
World wide web (WWW) sites
Part I: Introduction to Food Components.
1. Evaluation of Food Quality.
Part II: Carbohydrates
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
Food Preservation and Processing.
18. Food Additives.
Packaging of Food Products.
Part VIII: Government Regulation of the Food Supply.
Regulation of the Food Supply and Labeling.
To find similar publications, click on a keyword below:
: food & beverage products
: food crops
: food ingredients
: food safety
: food science