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Principles of food science / Janet D. Ward ; contributing author, Larry T. Ward.

By: Ward, Janet D.
Contributor(s): Ward, Larry T.
Material type: TextTextPublisher: Tinley Park, IL : Goodheart-Willcox, 2002Description: 616 p. : col. ill. ; 29 cm.ISBN: 1566377927.Subject(s): Food industry and trade | Chemistry, Organic | Food -- Composition | Lipids | Proteins | Enzymes | Food additives | Food -- Microbiology | Food -- Safety measures | Food -- Preservation | Food -- PackagingDDC classification: 664
Contents:
UNIT I: THE SCIENCE OF FOOD: Food science: an old but new subject -- Scientific evaluation: being objective -- Sensory evaluation: the human factor -- UNIT II: BASIC CHEMISTRY: Basic food chemistry: the nature of matter -- Energy: matter in motion -- Ions: charged particles in solution -- Water: the universal solvent -- UNIT III: ORGANIC CHEMISTRY: THE MACRONUTRIENTS: Sugar: the simplest of carbohydrates -- The complex carbohydrates: starches, cellulose, gums, and pectins -- Lipids: nature's flavor enhancers -- Proteins: amino acids and peptides -- Enzymes: the protein catalyst -- UNIT IV: FOOD CHEMISTRY: THE MICROCOMPONENTS: The micronutrients: vitamins and minerals -- Phytochemicals: the other food components -- Food analogs: substitute ingredients -- Additives: producing desired characteristics in foods -- UNIT V: FOOD MICROBIOLOGY: LIVING ORGANISMS IN FOOD: Fermentation: desirable effects of microbes -- Food safety: sources of contamination -- UNIT VI: FOOD PRESERVATION AND PACKAGING: Thermal preservation: hot and cold processing -- Dehydration and concentration: controlling water activity -- Trends in food preservation: irradiation, packaging, and biotechnology -- UNIT VII: WORKING WITH COMPLEX FOOD SYSTEMS: Mixtures: solutions, colloidal dispersions, and suspensions -- Separation techniques: mechanical and chemical methods -- Research: developing new food products -- Food science related careers: a world of opportunities.
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Book Non Fiction 664 War c.2 (Browse shelf) Available 13006122

Includes index.

UNIT I: THE SCIENCE OF FOOD: Food science: an old but new subject -- Scientific evaluation: being objective -- Sensory evaluation: the human factor -- UNIT II: BASIC CHEMISTRY: Basic food chemistry: the nature of matter -- Energy: matter in motion -- Ions: charged particles in solution -- Water: the universal solvent -- UNIT III: ORGANIC CHEMISTRY: THE MACRONUTRIENTS: Sugar: the simplest of carbohydrates -- The complex carbohydrates: starches, cellulose, gums, and pectins -- Lipids: nature's flavor enhancers -- Proteins: amino acids and peptides -- Enzymes: the protein catalyst -- UNIT IV: FOOD CHEMISTRY: THE MICROCOMPONENTS: The micronutrients: vitamins and minerals -- Phytochemicals: the other food components -- Food analogs: substitute ingredients -- Additives: producing desired characteristics in foods -- UNIT V: FOOD MICROBIOLOGY: LIVING ORGANISMS IN FOOD: Fermentation: desirable effects of microbes -- Food safety: sources of contamination -- UNIT VI: FOOD PRESERVATION AND PACKAGING: Thermal preservation: hot and cold processing -- Dehydration and concentration: controlling water activity -- Trends in food preservation: irradiation, packaging, and biotechnology -- UNIT VII: WORKING WITH COMPLEX FOOD SYSTEMS: Mixtures: solutions, colloidal dispersions, and suspensions -- Separation techniques: mechanical and chemical methods -- Research: developing new food products -- Food science related careers: a world of opportunities.

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