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" Essentials of food science / "
Vickie A. Vaclavik and Elizabeth W. Christian.
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BL
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| Record Number
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809694
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| Doc. No
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b623710
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| Main Entry
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Vaclavik, Vickie
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| Title & Author
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Essentials of food science /\ Vickie A. Vaclavik and Elizabeth W. Christian.
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| Edition Statement
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Fourth edition.
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| Series Statement
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Food science text series,
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| Page. NO
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1 online resource (xxiv, 495 pages) :: illustrations (some color)
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| ISBN
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9781461491385
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: 146149138X
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1461491371
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9781461491378
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Introduction to food components. Evaluation of food quality -- Water -- Carbohydrates in food. Carbohydrates in food : an introduction -- Starches in food -- Pectins and gums -- Grains -- Vegetables and fruits -- Proteins in food. Proteins in food : an introduction -- Meat, poultry, fish, and dry fish -- Eggs and egg products -- Milk and milk products -- Fats in food. Fat and oil products -- Food emulsions and foams -- Sugars, sweeteners. Sugars, sweeteners, and confections -- Baked products. Baked products : batters and dough -- Aspects of food processing. Food preservation -- Food additives -- Food packaging -- Food safety. Food safety -- Government regulation of the food supply. Government regulation of the food supply and labeling.
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| Abstract
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The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development. About the Authors V.A. Vaclavik, Ph. D., R.D., Dr. Vaclavik has taught classes in nutrition, food science and management, and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Womans University, institution management and food science. Elizabeth Christian, Ph. D., has been an adjunct faculty member at Texas Womans University for 22 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her Ph. D. in Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for five years before moving to the United States.
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| Subject
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Food-- Analysis.
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Food-- Composition.
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Nutrition.
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Food Analysis.
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Nutritive Value.
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TECHNOLOGY ENGINEERING-- Food Science.
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Chimie.
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Science des matériaux.
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Food-- Analysis.
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Food-- Composition.
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Nutrition.
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| Dewey Classification
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664
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| LC Classification
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TX531.V33 2014e
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| NLM classification
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QU 145.5V119 2014e
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| Added Entry
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Christian, Elizabeth W.
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