Essentials of Food Science
Vaclavik, Vickie A.; Christian, Elizabeth W.
ISBN 10: 1461491371 ISBN 13: 9781461491378
Verlag: Springer, 2013
Gebraucht
Paperback
Verkäufer
ThriftBooks-Dallas, Dallas, TX, USA
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 2. Juli 2009
Dieser Artikel ist nicht mehr verfügbar.
Beschreibung
Beschreibung:
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 2. Bestandsnummer des Verkäufers G1461491371I3N00
Inhaltsangabe:
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.
The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow.
Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.
A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text.
As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter.
Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Über die Autorin bzw. den Autor:
V. A. Vaclavik, Ph D, R.D., Retired. Dr. Vaclavik has taught for over 25 years at the college level in Dallas, Texas. Included among her students are nutrition students at the Dallas County Community College District; food science and management students at The University of Texas Southwestern Medical Center at Dallas, Nutrition Department; and culinary students at the International Culinary School at the Art Institute of Dallas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science.
She has been lead author with Marjorie M. Devine Ph.D., Professor Emeritus, and Marcia H. Pimentel M.S., of Dimensions of Food since its third edition, having been a college student worker for the original edition. Her newest culinary text is The Art of Nutritional Cuisine, written with Amy C. Haynes, R.D. This book, Essentials of Food Science, written with Elizabeth W. Christian, is now in its fourth edition with two foreign translations.
Personally, she really likes passing on what she knows and enjoys. Prior to teaching and writing, Dr. Vaclavik worked in various foodservice operations―including hotel restaurants, Meals-on-Wheels, and more.
Elizabeth Christian, Ph. D. Elizabeth Christian has been an adjunct faculty member at Texas Woman’s University in Denton for 22 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. Food Science has been her passion since she was a freshman in high school. She obtained her B.S. and her Ph. D. in Food Science from the Leeds University, England. After working for five years as a research scientist at the Hannah Dairy Research Institute in Scotland, she married an American and moved to the United States. Elizabeth and her husband currently live in Longview, TX with their two daughters, who are in college.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Bibliografische Details
Titel: Essentials of Food Science
Verlag: Springer
Erscheinungsdatum: 2013
Einband: Paperback
Zustand: Good
Zustand des Schutzumschlags: No Jacket
Auflage: 4. Auflage
Beste Suchergebnisse beim ZVAB
Beispielbild für diese ISBN
Essentials of food science
Anbieter: Hamelyn, Madrid, M, Spanien
Verkäuferbewertung 4 von 5 Sternen
Zustand: Muy bueno. : La cuarta edición de 'Essentials of Food Science' ofrece una cobertura completa de los principios fundamentales de la ciencia de los alimentos. Escrito por Vickie A. Vaclavik y Elizabeth W. Christian, este libro explora la composición, el análisis y la nutrición de los alimentos, siendo una referencia esencial en la serie de textos de ciencia de los alimentos. Publicado por Springer, esta edición cuenta con 495 páginas y aborda temas clave para estudiantes y profesionales del sector alimentario. EAN: 9781461491378 Tipo: Libros Categoría: Ciencias Título: Essentials of food science Autor: Vickie A. Vaclavik| Elizabeth W. Christian Idioma: eng Páginas: 495. Artikel-Nr. Happ-2025-07-23-ec23346f
Anzahl: 1 verfügbar
Beispielbild für diese ISBN
Essentials of Food Science
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Brand New. 4th edition. 500 pages. 9.75x7.25x1.25 inches. In Stock. Artikel-Nr. 1461491371
Anzahl: 1 verfügbar
Beispielbild für diese ISBN
The Mathematics of Paul Erdos 2
Anbieter: Phatpocket Limited, Waltham Abbey, HERTS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Artikel-Nr. Z1-B-007-02646
Anzahl: 2 verfügbar