Understanding food science and technology
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Belmont, California :
Brooks / Cole Cengage Learning ,
c2003
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| Subjects: |
Table of Contents:
- 1. Introduction to food science and technology
- 2. Food categories and composition
- 3. Human nutrition and food
- 4. Food chemistry I : functional groups and properties, water and acids
- 5. Food chemistry II : carbohydrates, lipids, proteins
- 6. Food chemistry III : color, flavor and texture
- 7. Food additives, food laws, and dietary supplements
- 8. Understanding dimensions of food processing and preservation : animal products
- 9. Understanding fat, sugar, beverage and plant product processing
- 10. Food microbiology and fermentation
- 11. Food safety
- 12. Food toxicology
- 13. Food engineering
- 14. Food biotechnology
- 15. Sensory evaluation and food product