| Description |
xviii, 449 pages, 34 unnumbered pages : illustrations ; 29 cm |
| Contents |
Machine derived contents note: 1. Introduction To Food Science. 2. Food Commodities And Composition. 3. Human Nutrition And Foods. 4. Food Chemistry: Functional Groups And Properties: Water And Acids. 5. Food Chemistry II: Carbohydrates, Lipids And Proteins. 6. Food Chemistry III: Color, Flavor And Texture. 7. Food Additives And Dietary Supplements. 8. Understanding Dimensions Of Food Processing And Preservation: Animal Products. 9. Understanding Dimensions Of 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 Development |
| Summary |
A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology |
| Analysis |
Food & drink |
| Notes |
Includes index. A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food adulteration and inspection.
|
|
Food industry and trade.
|
|
Food.
|
|
Food -- Analysis.
|
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Food Analysis.
|
| Genre/Form |
Dictionaries.
|
| Author |
Sibbel, Anne (Lecturer)
|
|
Multihold (Lecturer)
|
| LC no. |
2002110525 |
| ISBN |
0534544878 |
|
053454486X |
|
0534544924 |
|
