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食品科學精要

 

Essentials of Food Science
食品科學精要
ISBN:9781461491378  
叢書名:  
作者:  
類別:教材  
出版社:Springer  
開本: 版次:
頁數: 裝幀:平裝
文種:英文 出版日期:
零售價格:53.99 原幣定價:GBP

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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.

The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow.

Proteins in Food,  Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.

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