Introducing Food Science

Introducing Food Science
Author: Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
Publsiher: CRC Press
Total Pages: 437
Release: 2015-08-28
Genre: Technology & Engineering
ISBN: 9781482209754

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Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Introducing Food Science

Introducing Food Science
Author: Robert L. Shewfelt
Publsiher: CRC Press
Total Pages: 386
Release: 2011-05-16
Genre: Medical
ISBN: 9781420012729

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As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an

Introduction to Food Science and Technology

Introduction to Food Science and Technology
Author: G.F. Stewart,Maynard A. Amerine
Publsiher: Elsevier
Total Pages: 307
Release: 2012-12-02
Genre: Technology & Engineering
ISBN: 9780323138598

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The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

The Science of Food

The Science of Food
Author: P. M. Gaman,K. B. Sherrington
Publsiher: Elsevier
Total Pages: 258
Release: 2013-10-22
Genre: Cooking
ISBN: 9781483136332

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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Introduction to Food Science and Food Systems 2e

Introduction to Food Science and Food Systems 2e
Author: Rick Parker
Publsiher: Unknown
Total Pages: 407
Release: 2024
Genre: Electronic Book
ISBN: 0176782192

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Introduction to Food Science and Technology

Introduction to Food Science and Technology
Author: Maynard Andrew Amerine,George Franklin Stewart
Publsiher: Unknown
Total Pages: 289
Release: 1982
Genre: Electronic Book
ISBN: OCLC:853058289

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Essentials of Food Science

Essentials of Food Science
Author: Vickie A. Vaclavik,Elizabeth W. Christian
Publsiher: Springer Science & Business Media
Total Pages: 572
Release: 2007-12-03
Genre: Technology & Engineering
ISBN: 9780387699400

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Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Introduction to Food Science

Introduction to Food Science
Author: R. O. Parker
Publsiher: Unknown
Total Pages: 655
Release: 2003
Genre: Food
ISBN: 750194976X

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