Artículos relacionados a Instructor's Manual for Essentials of Food Science

Instructor's Manual for Essentials of Food Science - Tapa blanda

Vaclavik, Vickie A.; Christian, Elizabeth W.

 
9780306477102: Instructor's Manual for Essentials of Food Science
Tapa blanda
ISBN 10: 0306477106 ISBN 13: 9780306477102
Editorial: Springer, 2013

Sinopsis

I-Introduction to Food Components.- 1-Evaluation of Food Quality.- 2-Water.- II-Carbohydrates in the Food Guide Pyramid.- 3-Carbohydrates in Food-An Introduction.- 4-Starches in Food.- 5-Pectins and Other Carbohydrates.- 6-Bread, Cereal, Rice, and Pasta.- 7-Vegetables and Fruits.- III-Proteins in the Food Guide Pyramid.- 8-Proteins in Food-An Introduction.- 9-Meat, Poultry, Fish, and Dry Beans.- 10-Eggs and Egg Products.- 11-Milk and Milk Products.- IV-Fats in the Food Guide Pyramid.- 12-Fat and Oil Products.- 13-Food Emulsions and Foams.- V-Sugars in the Food Guide Pyramid.- 14-Sugar, Sweeteners, and Confections.- VI-Baked Products in the Food Guide Pyramid.- 15 Baked Products-Batters and Doughs.- VII-Aspects of Food Production.- 16-Food Safety.- 17-Food Preservation and Processing.- 18-Additives.- 19-Packaging of Food Products.- VIII-Government Regulation of the Food Supply.- 20-Government Regulation of the Food Supply.

"Sinopsis" puede pertenecer a otra edición de este libro.

Biografía del autor

Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety.

Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Springer
Año de publicación
2013
Idioma
Inglés
ISBN 10 
0306477106
ISBN 13 
9780306477102
Encuadernación
Tapa blanda
Número de páginas
88
Contacto del fabricante
no disponible
Persona responsable
CMN Printpool Inh. Mathis Neumann
https://www.also.com/ec/cms5/en_6000/6000/index.jsp

Friedrich-Karl-Str. 9
Hamburg
Alemania