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Synopsis
Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. Chapters follow the order of the USDA's "Food Guide Pyramid", beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice, and pasta foods, and continuing with foods through the top of the Pyramid - the fatty, oils, and sweets. A chapter on baked products covers batters and doughs, and builds upon information in earlier chapters. The last chapters cover aspects of food production and government regulation. For this second edition, the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines.
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- PublisherKluwer Academic / Plenum Publishers
- Publication date2003
- ISBN 10 0306473631
- ISBN 13 9780306473630
- BindingPaperback
- LanguageEnglish
- Edition number2
- Number of pages500
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Essentials of Food Science
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Kluwer Academic Plenum Publishers, 2003
ISBN 10: 0306473631
ISBN 13: 9780306473630
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Essentials of Food Science
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ISBN 13: 9780306473630
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Essentials of Food Science Second Edition
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Essentials Of Food Science 2 Ed
Published by
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ISBN 10: 0306473631
ISBN 13: 9780306473630
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