Understanding food science and technology

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A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

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Title Statements

Full title :Understanding food science and technology / Peter S. Murano.

Summary

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Edition Statements

Publication Date:2003.

Publication Statements

Publisher(s):Wadsworth/Thomson Learning
Place of Publication:Belmont, California
Language:eng
Publication Date:2003.

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.

The Physical Object

Description:xviii, 449 pages : : illustrations ; : 28 cm

Edition Identifiers

ISBN:053454486X, 9780534544867, 0534544878, 9780534544874, 0534544924, 9780534544928
oclc:ocn223332155
LC Classification:TP370
Dewey Decimal:664

Introduction to food science and technology -- Food categories and composition -- Human nutrition and food -- Food chemistry I: Functional groups and properties, water, and acids -- Food chemistry II: Carbohydrates, Lipids, Proteins -- Food chemistry III: Color, flavor and texture -- Food additives, food laws, and dietary supplements -- Understanding dimensions of food processing and preservation: animal products -- Understanding fat, sugar, beverage, and plant product processing -- Food microbiology and fermentation -- Food safety -- Food toxicology -- Food engineering -- Food biotechnology -- Sensory evaluation and food product development.