From the reviews of the third edition:
"This new edition … contains updates on ‘food commodities, optimizing quality, laws, and food safety,’ includes discussions on RFID (radio-frequency identification) tags and transfats, and incorporates the revised USDA food pyramid. This basic volume has most of the needed information and features helpful glossaries … . Summing Up: Recommended. Lower-division undergraduates through professionals; technical program students." (J. M. Jones, CHOICE, Vol. 45 (11), 2008)From the Publisher:
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
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Descripción Springer, 2007. Paperback. Estado de conservación: New. 3rd. This item is printed on demand. Nº de ref. de la librería DADAX0387699392
Descripción Springer, 2009. Paperback. Estado de conservación: New. Nº de ref. de la librería P110387699392
Descripción Springer Verlag, 2007. Paperback. Estado de conservación: Brand New. 3rd edition. 571 pages. 10.00x7.00x1.25 inches. In Stock. Nº de ref. de la librería zk0387699392
Descripción Springer, 2007. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Preface.- World Wide Web Sites.- Introduction 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 Dry Beans.- Eggs and Egg Products.- Milk and Milk Products.- Fats: Fat and Oil Products.- Sugar, 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 Regulations of the Food Supply and Labeling.- Appendix A - Bioengineered foods, Genetically Modified Organisms (GMO's).- Appendices.- Index. Nº de ref. de la librería ABE_book_new_0387699392