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Introduction to food science / Rick Parker

By: Parker, Rick, 1949-.
Publisher: Albany, N.Y. : Delmar/Thomson Learning, c2003Description: xix, 636 p. : ill. ; 24 cm.ISBN: 0766813142.Subject(s): Food industry and trade | FoodDDC classification: 664
Contents:
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.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
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

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