Essentials of Food Science
Download or Read eBook Essentials of Food Science PDF written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 565 pages. Available in PDF, EPUB and Kindle.
| Author | : Vickie A. Vaclavik |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 565 |
| Release | : 2007-12-03 |
| ISBN-10 | : 9780387699400 |
| ISBN-13 | : 0387699406 |
| Rating | : 4/5 (00 Downloads) |
Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik
Book excerpt: Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
