Essentials of Food Science /
| Autores principales: | , |
|---|---|
| Autor Corporativo: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2008.
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| Edición: | 3rd ed. 2008. |
| Colección: | Food Science Text Series,
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| Materias: |
Tabla de Contenidos:
- 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.