Essentials of Food Science

Part I. Introduction to Food Components

1. Evaluation of Food Quality



Vickie A. Vaclavik, Elizabeth W. Christian

2. Water



Vickie A. Vaclavik, Elizabeth W. Christian

Part II. Carbohydrates in Food

3. Carbohydrates in Food: An Introduction



Vickie A. Vaclavik, Elizabeth W. Christian

4. Starches in Food



Vickie A. Vaclavik, Elizabeth W. Christian

5. Pectins and Gums



Vickie A. Vaclavik, Elizabeth W. Christian

6. Grains



Vickie A. Vaclavik, Elizabeth W. Christian

7. Vegetables and Fruits



Vickie A. Vaclavik, Elizabeth W. Christian

Part III. Proteins in Food

8. Proteins in Food: An Introduction



Vickie A. Vaclavik, Elizabeth W. Christian

9. Meat, Poultry, Fish, and Dry Beans



Vickie A. Vaclavik, Elizabeth W. Christian

10. Eggs and Egg Products



Vickie A. Vaclavik, Elizabeth W. Christian

11. Milk and Milk Products



Vickie A. Vaclavik, Elizabeth W. Christian

Part IV. Fats in Food

12. Fat and Oil Products



Vickie A. Vaclavik, Elizabeth W. Christian

13. Food Emulsions and Foams



Vickie A. Vaclavik, Elizabeth W. Christian

Part V. Sugars, Sweeteners

14. Sugars, Sweeteners, and Confections



Vickie A. Vaclavik, Elizabeth W. Christian

Part VI. Baked Products

15. Baked Products: Batters and Dough



Vickie A. Vaclavik, Elizabeth W. Christian

Part VII. Aspects of Food Processing

16. Food Preservation



Vickie A. Vaclavik, Elizabeth W. Christian

17. Food Additives



Vickie A. Vaclavik, Elizabeth W. Christian

18. Food Packaging



Vickie A. Vaclavik, Elizabeth W. Christian

Part VIII. Food Safety

19. Food Safety



Vickie A. Vaclavik, Elizabeth W. Christian

Part IX. Government Regulation of the Food Supply

20. Government Regulation of the Food Supply and Labeling



Vickie A. Vaclavik, Elizabeth W. Christian

Nyckelord: Chemistry, Food Science