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Essentials of food science / / Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell
| 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
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| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Essentials of food science / / Vickie A. Vaclavik, Elizabeth W. Christian
| 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 |
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Vaclavik Vickie
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| New York : , : Springer, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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