000 04399nam a22004695i 4500
001 978-1-4614-9138-5
003 DE-He213
005 20140220082504.0
007 cr nn 008mamaa
008 131205s2014 xxu| s |||| 0|eng d
020 _a9781461491385
_9978-1-4614-9138-5
024 7 _a10.1007/978-1-4614-9138-5
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aVaclavik, Vickie A.
_eauthor.
245 1 0 _aEssentials of Food Science
_h[electronic resource] /
_cby Vickie A. Vaclavik, Elizabeth W. Christian.
250 _a4th ed. 2014.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2014.
300 _aXXIV, 495 p. 136 illus., 42 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Science Text Series,
_x1572-0330
505 0 _aPart I. Introduction to Food Components.- Evaluation of Food Quality.- Water -- Part II. Carbohydrates in Food -- Carbohydrates in Food: An Introduction -- Starches in Food -- Pectins and Gums -- Grains: Cereals, Flour, Rice, and Pasta -- Vegetables and Fruits -- Part III. Proteins in Food -- Proteins in Foods: An Introduction -- Meat, Poultry, Fish, and Dry Beans -- Eggs and Egg Products -- Milk and Milk Products -- Part IV. Fats in Food -- Fats and Oils in Products -- Food Emulsions and Foams -- Part V. Sugars, Sweeteners -- Sugars, Sweeteners, and Confections -- Part VI. Baked Products -- Baked Products: Batters and Dough -- Part VII. Aspects of Food Preservation -- Food Preservation -- Food Additives -- Food Packaging -- Part VIII. Food Safety -- Food Safety -- Part IX. Government Regulation of the Food Supply -- Government Regulation of the Food Supply and Labeling -- Appendices.
520 _aThe fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development. About the Authors V. A. Vaclavik, Ph.D., R.D., Dr. Vaclavik has taught classes in nutrition, food science and management, and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D., has been an adjunct faculty member at Texas Woman’s University for 22 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her Ph.D. in Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for five years before moving to the United States.
650 0 _aChemistry.
650 0 _aFood science.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
700 1 _aChristian, Elizabeth W.
_eauthor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461491378
830 0 _aFood Science Text Series,
_x1572-0330
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-9138-5
912 _aZDB-2-CMS
999 _c92323
_d92323