Essentials of Food Science - Vaclavik, Vickie A.; Christian, Elizabeth W.; SpringerLink (Online service) (New York, NY : Springer New York : Imprint: Springer, 2008)
to Food Components -- Evaluation of Food Quality -- Water -- Carbohydrates -- Carbohydrates in Food: An Introduction -- Starches in Food -- Pectins and Gums -- Grains: Cereal, Flour, Rice, and Pasta -- Vegetables and Fruits -- Proteins -- Proteins in Food: An Introduction -- Meat, Poultry, Fish, and Dried Beans -- Eggs and Egg Products -- Milk and Milk Products -- Fats -- Fat and Oil Products -- Food Emulsions and Foams -- Sugars -- Sugars, Sweeteners, and Confections -- Baked Products -- Baked Products: Batters and Dough -- Aspects of Food Production -- Food Safety -- Food Preservation and Processing -- Food Additives -- Packaging of Food Products -- Government Regulation of the Food Supply -- Government Regulation of the Food Supply and Labeling.
Keywords: Food-Biotechnology.; Nutrition .; Food Science; Nutrition