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 FUT 2007 The future of food | 664 NEW Food chemistry / | 664 NEW Food chemistry / | 664 PAR Introduction to food science / | 664.07 COU Food : | 664.07 VEL 2013 The chemistry of food / | 664.80411 GRE 2001 Great food innovations |
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