Introduction to food science

by Parker, Rick

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Title Statements

Full title :Introduction to food science / Rick Parker.

Edition Statements

Publication Date:©2003.

Publication Statements

Publisher(s):Delmar/Thomson Learning
Place of Publication:Albany, NY
Language:eng
Publication Date:©2003.

The Physical Object

Description:xix, 636 pages : : illustrations ; : 24 cm

Edition Identifiers

ISBN:0766813142, 9780766813144
oclc:ocm45392964
LC Classification:TP370
Dewey Decimal:664

Overview of food science -- Review of chemistry -- Chemistry of foods -- Nutrition and digestion -- Food composition -- Quality factors in foods -- Unit operations in food processing -- Food deterioration -- Heat -- Cold -- Drying and dehydration -- Radiant and electrical energy -- Fermentation, microorganisms, and biotechnology -- Chemicals -- Packaging -- Milk -- Meat, poultry, and eggs -- Fish and shellfish -- Cereal grains, legumes, and oilseeds -- Fruits and vegetables -- Fats and oils -- Candy and confectionary -- Beverages -- Environmental concerns and processing -- Food safety -- Regulation and labeling -- World food needs -- Careers in food science.