Items related to Instructor's Manual for Essentials of Food Science

Instructor's Manual for Essentials of Food Science - Softcover

Vaclavik, Vickie A.

 
9780306477102: Instructor's Manual for Essentials of Food Science
Softcover
ISBN 10: 0306477106 ISBN 13: 9780306477102
Publisher: Springer, 2013

Synopsis

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.

"synopsis" may belong to another edition of this title.

Publisher
Springer
Publication date
2013
Language
English
ISBN 10 
0306477106
ISBN 13 
9780306477102
Binding
Paperback
Number of pages
88