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Essentials of Food Science Book

Essentials of Food Science
Essentials of Food Science, 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 a, Essentials of Food Science has a rating of 3.5 stars
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Essentials of Food Science, 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 a, Essentials of Food Science
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  • Essentials of Food Science
  • Written by author Vickie A. Vaclavik
  • Published by Springer-Verlag New York, LLC, June 2008
  • 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 a
  • 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. This text reviews an Introduction to Food Components – quality and water. Ne
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Book Categories

Authors

Preface
The Food Pyramid
World Wide Web (WWW) Sites
Ch. 1Evaluation of Food Quality3
Ch. 2Water15
Ch. 3Carbohydrates in Food - An Introduction27
Ch. 4Starches in Food39
Ch. 5Pectins and Other Carbohydrates53
Ch. 6Bread, Cereal, Rice, and Pasta63
Ch. 7Vegetables and Fruits84
Ch. 8Proteins in Food - An Introduction115
Ch. 9Meat, Poultry, Fish, and Dry Beans128
Ch. 10Eggs and Egg Products162
Ch. 11Milk and Milk Products187
Ch. 12Fat and Oil Products215
Ch. 13Sugar, Sweeteners, and Confections251
Ch. 14Baked Products - Batters and Doughs269
Ch. 15Food Safety295
Ch. 16Food Preservation and Processing327
Ch. 17Additives345
Ch. 18Packaging of Food Products364
Ch. 19Government Regulation of the Food Supply and Labeling391
Index409


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Essentials of Food Science, 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 a, Essentials of Food Science

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Essentials of Food Science, 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 a, Essentials of Food Science

Essentials of Food Science

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Essentials of Food Science, 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 a, Essentials of Food Science

Essentials of Food Science

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