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Understanding Food Science and Technology

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Home » Books » Science » Medicine » Nursing » Nutrition

Understanding Food Science and Technology

By Peter Murano

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Format: Paperback, 504 pages, International ed Edition
Published In: United States, 09 September 2009
This title is suitable for nutritionists and dietitians.

Table of Contents

1. Introduction to Food Science. 2. Food Commodities and Composition. 3. Human Nutrition and Foods. 4. Food Chemistry: Functional Groups And Properties: Water And Acids. 5. Food Chemistry II: Carbohydrates, Lipids and Proteins. 6. Food Chemistry III: Color, Flavor and Texture. 7. Food Additives and Dietary Supplements. 8. Understanding Dimensions of Food Processing and Preservation: Animal Products. 9. Understanding Dimensions of Fat, Sugar, Beverage, and Plant Product Processing. 10. Food Microbiology and Fermentation. 11. Food Safety. 12. Food Toxicology. 13. Food Engineering. 14. Food Biotechnology. 15. Sensory Evaluation And Food Product Development.

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1. Introduction to Food Science. 2. Food Commodities and Composition. 3. Human Nutrition and Foods. 4. Food Chemistry: Functional Groups And Properties: Water And Acids. 5. Food Chemistry II: Carbohydrates, Lipids and Proteins. 6. Food Chemistry III: Color, Flavor and Texture. 7. Food Additives and Dietary Supplements. 8. Understanding Dimensions of Food Processing and Preservation: Animal Products. 9. Understanding Dimensions of Fat, Sugar, Beverage, and Plant Product Processing. 10. Food Microbiology and Fermentation. 11. Food Safety. 12. Food Toxicology. 13. Food Engineering. 14. Food Biotechnology. 15. Sensory Evaluation And Food Product Development.

EAN: 9780538451086
ISBN: 0538451084
Publisher: Brooks/Cole
Dimensions: 27.7 x 21.6 x 2 centimetres (0.62 kg)
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