Introduction to Food Science,9780766813144

Introduction to Food Science

by
Edition: 1st
ISBN13: 9780766813144
ISBN10: 0766813142
Format: Hardcover
Pub. Date: 2001-10-19
Publisher(s): Delmar Cengage Learning
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Summary

"Introduction to Food Science" is an ideal resource for anyone interested in a comprehensive overview of the science of foods. Four sections organize twenty-eight chapters into logical groupings, from basic chemistry and nutrition, to food composition and preservation, to environmental concerns and world food needs. This book presents a variety of interesting topics in an easy-to-understand manner. It also provides insight into career opportunities for those interested in working within food science industries.

Table of Contents

Preface
Chapter 1: Overview of Food Science
Chapter 2: Review of Chemistry
Chapter 3: Chemistry of Foods
Chapter 4: Nutrition and Digestion
Chapter 5: Food Composition
Chapter 6: Quality Factors in Foods
Chapter 7: Unit Operations in Food Processing
Chapter 8: Food Deterioration
Chapter 9: Heat
Chapter 10: Cold
Chapter 11: Drying and Dehydration
Chapter 12: Radiant and Electrical Energy
Chapter 13: Fermentation, Microorganisms and Biotechnology
Chapter 14: Chemicals
Chapter 15: Packaging
Chapter 16: Milk
Chapter 17: Meat, Poultry, and Eggs
Chapter 18: Fish and Shellfish
Chapter 19: Cereal Grains, Legumes, and Oilseeds
Chapter 20: Fruits & Vegetables
Chapter 21: Fats and Oils
Chapter 22: Candies and Sweets
Chapter 23: Beverages
Chapter 24: Environmental Concerns and Processing
Chapter 25: Food Safety
Chapter 26: Regulations and Labeling
Chapter 27: World Food Needs
Chapter 28: Careers in Food Science
Appendix
Glossary

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