Essentials of Food Science (Food Science Texts Series)

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Essentials of Food Science (Food Science Texts Series)
Springer| ISBN: 0387699392 | 2007-11-30 | PDF | 572 Pages | 3,4 Mb
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

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