qy88千赢国际登录 - 千赢qy88国际官网入口

您的位置: 千赢国际官网qy88vipqy82vip > 食品科学精要

食品科学精要

 

Essentials of Food Science
食品科学精要
ISBN:9781461491378  
丛书名:  
作者:  
类别:教材  
出版社:Springer  
开本: 版次:
页数: 装帧:平装
文种:英文 出版日期:
零售价格:53.99 原币定价:GBP

作者简介

   

内容简介

   

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.

The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow.

Proteins in Food,  Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented.

目   次

   

序言与文摘