Introduction to food science & food systems
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boston, Massachusetts :
Cengage Learning
c2017
|
| Edition: | Second edition |
| Subjects: |
Table of Contents:
- 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