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ISBN
| 978-0-387-69939-4 | |
DDC
| 664.07 | |
Tác giả CN
| Vaclavik, Vickie | |
Nhan đề
| Essentials of food science / Vickie Vaclavik, Elizabeth W Christian | |
Lần xuất bản
| 3th ed. | |
Thông tin xuất bản
| New York, NY : Springer, 2008 | |
Mô tả vật lý
| 565 p. : illustrations | |
Tùng thư
| Food science text series. | |
Tóm tắt
| Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. The third edition of this classic text is designed with a user-friendly approach to Food Science for the non-major. Thoroughly updated, the begins with an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Proteins - meats, poultry, fish, beans, eggs, milk and milk products are presented, followed by fats and emulsions. Sugars and sweeteners are discused, as are baked products, the latter of which builds upon basic food component knowledge. | |
Từ khóa tự do
| Nutrition. | |
Từ khóa tự do
| Food -- Analysis. | |
Từ khóa tự do
| Food -- Composition. | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Christian, Elizabeth W | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 008 | 200911s2008 nyu eng |
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| 009 | 1 0 |
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| 020 | |a978-0-387-69939-4 |
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| 082 | |a664.07|bV637|223 |
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| 100 | |aVaclavik, Vickie |
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| 245 | |aEssentials of food science / |cVickie Vaclavik, Elizabeth W Christian |
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| 250 | |a3th ed. |
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| 260 | |aNew York, NY : |bSpringer, |c2008 |
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| 300 | |a565 p. : |billustrations |
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| 490 | |aFood science text series. |
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| 504 | |aIncludes bibliographical references (pages 535-536) and index. |
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| 520 | |aUsing a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. The third edition of this classic text is designed with a user-friendly approach to Food Science for the non-major. Thoroughly updated, the begins with an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Proteins - meats, poultry, fish, beans, eggs, milk and milk products are presented, followed by fats and emulsions. Sugars and sweeteners are discused, as are baked products, the latter of which builds upon basic food component knowledge. |
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| 541 | |aMua |
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| 653 | |aNutrition. |
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| 653 | |aFood -- Analysis. |
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| 653 | |aFood -- Composition. |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aChristian, Elizabeth W|eAuthor |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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