Introduction to Food Science (Author: Parker. Jiang Bo) (Price: 58.00) (Publisher: China Light Industry Press) (ISBN: 9787501955329)(Chinese Edition)

Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2007-02-01 Pages: 542 Publisher: China Light Industry Press title: Introduction to Food Science Original Price: 58.00 yuan of: (U.S.) Parker (Parker. R.) significantly Jiangbo translated and published community: China Light Industry Press Publication Date :2007-2-1ISBN: 9787501955329 Words: 671.000 yds: 542 Edition: 1 Binding: Paperback: Edit the book is recommended executive summary is divided into four parts. the first part is an introduction and background. mainly describes the overview and background knowledge of food science. The second part is preserved. systematic introduction to the basic elements of the corresponding food preservation methods such as heating. frozen (possession). drying. irradiation. as well as energy. fermentation. microbiology. biotechnology. chemicals and packaging of food science. The third part is the food and food sub-chapter discusses the main food of milk. meat. eggs. fish. shellfish. legumes. oilseeds. fruits and vegetables. as well as raw materials. oil. sugar products. sweets. drinks and other food ingredients. In addition to describing the nature of the various ingredients in the food. with particular emphasis on the application of knowledge of food science. The fourth part is composed of five topics covering knowledge of the environment. food safety. regulations and labeling. the world demand for food and employment opportunities. and indicate the trends of food science and the opportunities and challenges facing. In addition. the book also made food chemistry research methods to guide elaboration. The the directory translator then Foreword Part 1 Chapter 1 Introduction and Background of Food Science Overview Chapter 2 chemical REVIEW Chapter 3. Chapter 4 food chemical nutrition and digestion Chapter 7. Chapter 5 Chapter 6 food ingredients food quality elements food Part 2 of the processing unit operating in Chapter 8 food of inferiority becomes preserved Chapter 9 hot section 10 FROZEN Chapter 11. dried and dehydrated Chapter 12. irradiation and electric Chapter 13 fermentation. microbiological and biological technologies Chapter 14 of chemical products encouraged by Chapter 19 of Part 3 of Chapter 15 packaging food and food Chapter 16 milk 18 of the 17 meat. poultry. eggs. octopus and shellfish. legumes and oilseeds Chapter 20 Chapter 21 fruit and vegetable oils and fats Chapter 22 Part 4 of Chapter 23 beverage sugar products related topics Chapter 24. Chapter 25 of the environmental awareness and food processing food safety Chapter 26 regulations and label management system. Chapter 28. Chapter 27 of the world's food needs of food science career Appendix Glossary Author Rick Parker (Rick Parker) grew up in southern Idaho irrigation farm. agricultural preference determines the direction he chose education. He first made igham Young University and a bachelor's degree. and later transferred to Iowa Ames. Completed animal toxicology doctoral studies at Iowa State University. After obtaining his PhD. Postdoctoral research at the University of Alberta. Edmonton. Alberta. Canada. moved with his wife Marilyn and children. And later emigrated to the U.S. state of Wyoming. Laramie. any research and teaching assistant at the University of Wyoming. Author any Departmental Twin Falls the Nanaidahe Institute Director. he and the teachers of agriculture. information technology and business administration faculties have extensive cooperation. He also served as the Idaho Food Quality Assurance Committee. led by the governor. and the school curriculum Chairman computer. agriculture. and writing occasionally engaged in classroom teaching. Delmar Publishing other three textbooks Aquatic Sciences (second edition). Introduction to Plant Science and equines Science author. Abstracts preambleFour Satisfaction guaranteed,or money back.…