Essentials of Food Science - 2nd Edition

Paperback  417 pp  ISBN 0306473631      £38.00

An Aspen Food Science Text Series Book. Essentials of Food Science presents introductory principles to those interested in the basics of food science. Chapters are aligned with the Food Pyramid, and introduce food science principles in an easy-to-read format. This book will be useful to anyone in a food profession and provides the groundwork for further study. Includes Instructor's manual.

Contents

Part I: Introduction to Food Components.
1. Evaluation of Food Quality.
2. Water.

Part II: Carbohydrates in the Food Guide Pyramid.
3. Carbohydrates in Food - An Introduction.
4. Starches in Food.
5. Pectins and Gums.
6. Bread, Cereal, Rice, and Pasta.
7. Vegetables and Fruits.

Part III: Proteins in the Food Guide Pyramid.
8. Proteins in Food - An Introduction.
9. Meat, Poultry, Fish, and Dry Beans.
10. Eggs and Egg Products.
11. Milk and Milk Products.

Part IV: Fats in the Food Guide Pyramid.
12. Fat and Oil Products.
13. Food Emulsions and Foams.

Part V: Sugars in the Food Guide Pyramid.
14. Sugar, Sweeteners, and Confections.

Part VI: Baked Products in the Food Guide Pyramid.
15. Baked Products - Batters and Doughs.

Part VII: Aspects of Food Production.
16. Food Safety.
17. Food Preservation and Processing.
18. Additives.
19. Packaging of Food Products.

Part VIII: Government Regulation of the Food Supply.
20. Government Regulation of the Food Supply and Labeling.