Essentials of Food Science
Chapman and Hall (Verlag)
978-0-412-08691-5 (ISBN)
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The Food Pyramid. WWW Sites. Part 1: Introduction to Food Components. Evaluation of quality factors in food. Water. Part 2: Carbohydrates in the Food Guide Pyramid. Carbohydrates in food-an introduction. Starches in food. Pectins and other carbohydrates. Bread, cereal, rice and pasta. Vegetables and fruits. Part 3: Production in the Food Guide Pyramid. Proteins in food-an introduction. Meat, poultry, fish, and dry beans. Eggs and egg products. Milk and milk products. Part 4: Fats in the Food Guide Pyramid. Fat and oil products. Part 5: Sugars in the Food Guide Pyramid. Sugars, sweeteners and confections. Part 6: Baked Products in the Food Guide Pyramid. Baked products-batters and doughs. Part 7: Aspects of Food Production. Food safety. Food preservation and processing. Additives. Packaging of food products. Part 8: Government Regulation of the Food Supply. Government regulation of the food supply and labelling.
| Reihe/Serie | Food Science Text Series |
|---|---|
| Zusatzinfo | 35 tables, 37 halftones, 86 line drawings, index |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 680 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-412-08691-3 / 0412086913 |
| ISBN-13 | 978-0-412-08691-5 / 9780412086915 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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