This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises…
This 3rd, revised and expanded edition is intended to present the scientific basis for understanding the nature of food, and to promote the principles of experimental methodology as applied to food. It is intended for use in a first course in experimental foods.
Abstract: Theoretical and practical aspects of the study of foods are presented for students in an indepth introduction to food science. The chemistry of the following food categories is explained: ice crystals and frozen desserts, sugars and starches, beverages, gums, breads, c…
Chemistry and biochemistry of food
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial …
