Essentials of Food Science (Food Science Text Series) - Softcover

Christian, Elizabeth W.; Vaclavik, Vickie A.

Softcover

ISBN 10: 0387699392 ISBN 13: 9780387699394

Verlag: Springer, 2009

Inhaltsangabe

Book by Vaclavik Vickie A Christian Elizabeth W

Über diesen Titel

Críticas

From the reviews of the third edition:

"This new edition ... contains updates on ‘food commodities, optimizing quality, laws, and food safety,’ includes discussions on RFID (radio-frequency identification) tags and transfats, and incorporates the revised USDA food pyramid. This basic volume has most of the needed information and features helpful glossaries ... . Summing Up: Recommended. Lower-division undergraduates through professionals; technical program students." (J. M. Jones, CHOICE, Vol. 45 (11), 2008)

Reseña del editor

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.

Details zur Ausgabe

• Verlag: Springer
• Erscheinungsdatum: 2009
• ISBN 10: 0387699392
• ISBN 13: 9780387699394
• Einband: Tapa blanda
• Sprache: Englisch
• Auflage: 3
• Anzahl der Seiten: 592