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02099nam a2200205 a 4500 |
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2538 |
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20171111224310.0 |
| 008 |
000920s2002 ilua 001 0 eng |
| 020 |
0 |
0 |
|a 1566377927
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| 040 |
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|c DAPL
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| 082 |
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|2 21
|a RES
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| 100 |
1 |
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|a Ward, Janet D.
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| 245 |
1 |
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|a Principles of food science /
|c Janet D. Ward ; contributing author, Larry T. Ward.
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| 260 |
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|a Tinley Park, IL :
|b Goodheart-Willcox,
|c c2002.
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| 300 |
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|a 616 p. :
|b col. ill. ;
|c 29 cm.
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| 500 |
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|a Includes index.
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| 505 |
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|a UNIT I: THE SCIENCE OF FOOD: Food science: an old but new subject -- Scientific evaluation: being objective -- Sensory evoaluation: 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.
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| 650 |
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|a Food industry and trade
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| 700 |
1 |
0 |
|a Ward, Larry T.
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| 952 |
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|a GrTHDAPL
|b 590388406c5ad119ff8fd929
|c 952a
|d 9528
|e RES 664 War c.2
|t 1
|x m
|z Books
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