9780131568532

Foods : Experimental Perspectives

  • ISBN 13:

    9780131568532

  • ISBN 10:

    0131568531

  • Edition: 6th
  • Format: Hardcover
  • Copyright: 07/30/2007
  • Publisher: Prentice Hall
  • Newer Edition

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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Summary

This comprehensive book focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and user-friendly approach guides readers clearly through complex subject matter and motivates learning. Thorough overview of each of the basic food components--Carbohydrates, Fats and oils, Proteins, and Water. Covers the most recent research in food science and technology--domestic and foreign scenes--with special emphasis on the scientific principles involved in creating food products to meet the needs and concerns of consumers. In-depth examination of food-borne illnesses and expanded coverage of food safety; biotechnology and genetically-modified foods (GMO); Alternative sweeteners and their applications in today's foods; and fat substitutes. For professionals in the food science, dietetics, or food service industry.

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