Introduction to food science / Rick Parker
By: Parker, Rick.
Publisher: Albany, N.Y. : Delmar/Thomson Learning, c2003Description: xix, 636 p. : ill. ; 24 cm.ISBN: 0766813142.Subject(s): Food industry and trade | FoodDDC classification: 664Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 5, BayNo 1 |
664 PAR (Browse shelf) | 1 | Available | SBSxx,36000,03,GR | 5000067120 | |
Main Collection | Taylor's Library-TU | 664 PAR (Browse shelf) | 1 | Available | SBSxx,36100,03,GR | 5000064255 | ||
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 5, BayNo 1 |
664 PAR (Browse shelf) | 1 | Available | SBSxx,36000,03,GR | 5000064223 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28, Side 2, TierNo 1, BayNo 1 |
664 PAR (Browse shelf) | 1 | Available | SBSxx,36200,03,GR | 5000064254 | |
Main Collection | Taylor's Library-TU | 664 PAR (Browse shelf) | 1 | Available | SCAFS,70006,03,CL | 1000802497 |
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664 NEW New food trends | 664 NUS 2003 Water-soluble polymer applications in foods / | 664 P191 Biotechnology in agriculture and food processing : | 664 PAR Introduction to food science / | 664 PAR Introduction to food science / | 664 PAR Introduction to food science / | 664 PAR Introduction to food science / |
Preface. - Section 1. Introduction and Background. Ch. 1. Overview of Food Science. Ch. 2. Review of Chemistry. Ch. 3. Chemistry of Foods. Ch. 4. Nutrition and Digestion. Ch. 5. Food Composition. Ch. 6. Quality Factors in Foods. Ch. 7. Unit Operations in Food Processing. Ch. 8. Food Deterioration. - Section 2. Preservation. Ch. 9. Heat. Ch. 10. Cold. Ch. 11. Drying and Dehydration. Ch. 12. Radiant and Electrical Energy. Ch. 13. Fermentation, Microorganisms and Biotechnology. Ch. 14. Chemicals. Ch. 15. Packaging. - Section 3. Foods and Food Products. Ch. 16. Milk. Ch. 17. Meat, Poultry, and Eggs. Ch. 18. Fish and Shellfish. Ch. 19. Cereal Grains, Legumes, and Oilseeds. Ch. 20. Fruits and Vegetables. Ch. 21. Fats and Oils. Ch. 22. Candy and Confectionery. Ch. 23. Beverages. - Section 4. Related Issues. Ch. 24. Environmental Concerns and Processing. Ch. 25. Food Safety. Ch. 26. Regulation and Labeling. Ch. 27. World Food Needs. Ch. 28. Careers in Food Science. - Appendix. - Glossary. - Index.
Chemistry : 2CME20