Essentials of food science / / Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell |
Autore | Vaclavik Vickie |
Edizione | [Fifth edition.] |
Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
Descrizione fisica | 1 online resource (xxii,481 pages) : illustrations |
Disciplina | 664.07 |
Collana | Food science text series |
Soggetto topico |
Food - Analysis
Food - Composition |
ISBN | 3-030-46814-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Part 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. |
Record Nr. | UNINA-9910484463203321 |
Vaclavik Vickie | ||
Cham, Switzerland : , : Springer, , [2021] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Essentials of food science / / Vickie A. Vaclavik, Elizabeth W. Christian |
Autore | Vaclavik Vickie |
Edizione | [4th ed. 2014.] |
Pubbl/distr/stampa | New York : , : Springer, , 2014 |
Descrizione fisica | 1 online resource (xxiv, 495 pages) : illustrations (some color), maps (some color) |
Disciplina | 664 |
Collana | Food Science Text Series |
Soggetto topico |
Food - Analysis
Food - Composition Nutrition |
ISBN |
9781461491385
146149138X 9781461491378 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Part 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. |
Record Nr. | UNINA-9910298657003321 |
Vaclavik Vickie | ||
New York : , : Springer, , 2014 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|