| Essentials of Food Science | |
| 食品科学精要 | |
| ISBN：9781461491378 | |
| 丛书名： | |
| 作者： | |
| 类别：教材 | |
| 出版社:Springer | |
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| 页数: | 装帧:平装 |
| 文种:英文 | 出版日期: |
| 零售价格:53.99 | 原币定价:GBP |
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.
The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow.
Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.
