Local cover image
Local cover image

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

By: Contributor(s): Material type: TextTextPublication details: Tinley Park, IL : Goodheart-Willcox, 2002.Description: 616 p. : col. ill. ; 29 cmISBN:
  • 1566377927
Subject(s): DDC 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.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Home library Collection Call number Status Date due Barcode Item holds
Book Non Fiction Book Non Fiction "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
Total holds: 0

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.

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer

Local cover image
©2015 American Farm School, Thessaloniki
DIMITRIS & ALIKI PERROTIS LIBRARY
54 Marinou Antipa Str.
P.O. Box 60097, Thermi 57001, Thessaloniki, Greece