Essentials of food science/
| Main Author: | |
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| Other Authors: | , , |
| Format: | Book |
| Language: | English |
| Published: |
New York:
Chapman and Hall,
c1998
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| Series: | Food science texts series
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| Subjects: |
Table of Contents:
- Preface
- The food pyramid
- World Wide Web (WWW) sites
- Part I. Introduction to food components: Charter 1. Evaluation of food quality Chapter 2. Water
- Part II. Carbohydrates in the food guide pyramid: Chapter 3. Carbohydrates in food- An introduction
- Chapter 4. Starches in food
- Chapter 5. Pectins and other carbohydrates
- Chapter 6. Bread, cereal. Rice and pasta
- Chapter 7. Vegetables and fruits
- Part III. Proteins in the food guide pyramid: Chapter 8. Proteins in food- An introduction
- Chapter 9. Meat, poultry, fish, and dry beans
- Chapter 10. Eggs and egg products
- Chapter 11. Milk and milk products
- Part IV. Fats in the food guide pyramid: Chapter 12. Fat and oil products
- Part V. Sugars in the food guide pyramid: Chapter 13. Sugar, sweeteners and confections
- Part VI. Baked products in the food guide pyramid: Chapter 14. Baked products- batters and doughs
- Part VII. Aspects of food production: Chapter 15. Food safety
- Chapter 16. Food preservation and processing
- Chapter 17. Additives
- Chapter 18. Packaging of food products
- Part VIII. Government regulation of the food supply: Chapter 19. Government regulation of the food supply and labeling
- Index