Principles of food science / Janet D. Ward ; contributing author, Larry T. Ward.
Material type:
- 1566377927
- 664
Item type | Current library | Home library | Collection | Call number | Status | Date due | Barcode | Item holds | |
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"George and Charlotte Draper" Information & Media Hub | "George and Charlotte Draper" Information & Media Hub | Book Non Fiction | 664 War c.2 (Browse shelf(Opens below)) | 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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