食品科学の基礎（第２版）<br>Essentials of Food Science (Food Science Text Series) （2 SUB）

食品科学の基礎（第２版）
Essentials of Food Science (Food Science Text Series) （2 SUB）

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  • 製本 Paperback:紙装版/ペーパーバック版／ページ数 500 p.
  • 言語 ENG
  • 商品コード 9780306473630
  • DDC分類 664

基本説明

Presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course.

Full Description

Designed primarily for the non-Food Science major, this textbook presents principles of food science for the nutrition, dietetics, hospitality, and culinary arts student enrolled in an introductory food science course. As in the first edition the book is easily readable. Chapters follow the order of the USDA's "Food Guide Pyramid", beginning with foods appearing at the base of the Pyramid - the bread, cereal, rice, and pasta foods, and continuing with foods through the top of the Pyramid - the fatty, oils, and sweets. A chapter on baked products covers batters and doughs, and builds upon information in earlier chapters. The last chapters cover aspects of food production and government regulation. For this second edition, the authors have expanded the concepts relating to material in all chapters, including quality, gums, organic food, irradiation, biotechnology, sugar substitutes, fat replacers, packaging, health claims, and dietary guidelines.

Contents

Part I: Introduction to Food Components. 1. Evaluation of Food Quality. 2. Water. Part II: Carbohydrates in the Food Guide Pyramid. 3. Carbohydrates in Food -- An Introduction. 4. Starches in Food. 5. Pectins and Gums. 6. Bread, Cereal, Rice, and Pasta. 7. Vegetables and Fruits. Part III: Proteins in the Food Guide Pyramid. 8. Proteins in Food -- An Introduction. 9. Meat, Poultry, Fish, and Dry Beans. 10. Eggs and Egg Products. 11. Milk and Milk Products. Part IV: Fats in the Food Guide Pyramid. 12. Fat and Oil Products. 13. Food Emulsions and Foams. Part V: Sugars in the Food Guide Pyramid. 14. Sugar, Sweeteners, and Confections. Part VI: Baked Products in the Food Guide Pyramid. 15. Baked Products -- Batters and Doughs. Part VII: Aspects of Food Production. 16. Food Safety. 17. Food Preservation and Processing. 18. Additives. 19. Packaging of Food Products. Part VIII: Government Regulation of the Food Supply. 20. Government Regulation of the Food Supply and Labeling.