Principles of food science

by Ward, Janet D.

Type Book

Rate 0.0 /5

Details

Files

Reviews

Download

Title Statements

Full title :Principles of food science / by Janet D. Ward, Family and Consumer Sciences Teacher and Consultant Crumpler, North Carolina ; Larry T. Ward, contributing author, Crumpler, North Carolina.

Edition Statements

Publication Date:©2015
Edition:[Fourth edition]

Publication Statements

Publisher(s):The Goodheart-Willcox Company, Inc
Place of Publication:Tinley Park, Illinois
Language:eng
Publication Date:©2015

Notes

Includes index.

The Physical Object

Description:xxii, 858 pages : : color illustrations ; : 29 cm

Edition Identifiers

ISBN:9781619604360, 1619604361
oclc:ocn829233448
LC Classification:TP370
Dewey Decimal:664/.07

Food science : an old but new subject -- Scientific evaluation : being objective -- Sensory evaluation : the human factor -- Basic food chemistry : the nature of matter -- Energy : matter in motion -- Ions : charged particles in solution -- Water : the universal solvent -- Sugar : the simplest of carbohydrates -- The complex carbohydrates : starches, cellulose, gums, and pectins -- Lipids : nature's flavor enhancers -- Proteins : amino acids and peptides -- Enzymes : the protein catalyst -- The micronutrients : vitamins and minerals -- Phytochemicals : the other food components -- Food analogs : substitute ingredients -- Additives : producing desired characteristics in foods -- Fermentation : desirable effects of microbes -- Food safety : sources of contamination -- Thermal preservation : hot and cold processing -- Dehydration and concentration : controlling water activity -- Current trends in food preservation : irradiation, packaging, and biotechnology -- Mixtures : solutions, colloidal dispersions, and suspensions -- Separation techniques : mechanical and chemical methods -- Research : developing new food products -- Food science related careers : a world of opportunities -- Fo…