Introduction to food science & food systems - Parker, Rick; Pace, Miriah (Boston, Massachusetts : Cengage Learning, 2017)
1. Overview of food science -- 2. Food systems and sustainability -- 3. Chemistry food -- 4. Nutrition and digestion -- 5. Food composition -- 6. Quality factors in food -- 7. Unit operations in food processing -- 8. Food deterioration -- 9. Heat -- 10. Cold -- 11. Drying and dehydration -- 12. Radiant and electrical energy -- 13. Fermentation, microorganisms, and biotechnology -- 14. Food additives -- 15. Packaging
Includes bibliographical references and index
Keywords: Food; Food industry and trade