Instructor’s Manual for Essentials of Food Science

✍ Scribed by Vickie A. Vaclavik Phd, RD, Elizabeth W. Christian Phd (auth.)

• Publisher: Springer US
• Year: 2003
• Tongue: English
• Leaves: 86
• Series: Food Science Text Series
• Category: Library

✦ Table of Contents

Front Matter....Pages i-v
Evaluation of Food Quality....Pages 1-4
Water....Pages 5-7
Carbohydrates in Food — An Introduction....Pages 8-11
Starches in Food....Pages 12-15
Pectins and Other Carbohydrates....Pages 16-18
Bread, Cereal, Rice, and Pasta....Pages 19-22
Vegetables and Fruits....Pages 23-28
Proteins in Food — An Introduction....Pages 29-32
Meat, Poultry, Fish, and Dry Beans....Pages 33-37
Eggs and Egg Products....Pages 38-41
Milk and Milk Products....Pages 42-46
Fat and Oil Products....Pages 47-52
Food Emulsions and Foams....Pages 53-56
Sugar, Sweeteners, and Confections....Pages 57-60
Baked Products — Batters and Doughs....Pages 61-64
Food Safety....Pages 65-68
Food Preservation and Processing....Pages 69-71
Additives....Pages 72-74
Packaging of Food Products....Pages 75-78
Government Regulation of the Food Supply....Pages 79-81

✦ Subjects

Chemistry/Food Science, general