Essentials of Food Science PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Essentials of Food Science PDF full book. Access full book title Essentials of Food Science by Vickie Vaclavik. Download full books in PDF and EPUB format.
Author: Vickie Vaclavik
Publisher: Springer
ISBN: 9780834213319
Category : Science
Languages : en
Pages :
Get Book Here
Book Description
Instructor's Manual, available free of charge to adopting professors when ordering "Essentials of Food Science" for course adoption
Author: Vickie Vaclavik
Publisher: Springer
ISBN: 9780834213319
Category : Science
Languages : en
Pages :
Get Book Here
Book Description
Instructor's Manual, available free of charge to adopting professors when ordering "Essentials of Food Science" for course adoption
Author: Vickie A. Vaclavik
Publisher: Springer
ISBN: 1475751753
Category : Technology & Engineering
Languages : en
Pages : 86
Get Book Here
Book Description
Carbonyl group Caramelization Cross-planar bond Dextrans Dextrins Disaccharides Furanose Glycosidic bond Hydroxyl group Invert Sugar Ketose Sugar Maillard reaction Monosaccharide Oligosaccharide Polysaccharide Pyranose Reducing sugar Reference carbon atom Reference hydroxyl group Sugar alcohol Supersaturated solution Trisaccharide LECTURE OUTLINE l. INTRODUCTION 2. MONOSACCHARIDES * monosaccharides • Examples of monosaccharides: glucose * aldose sugar * reference carbon atom * reference hydroxyl group * pyranose * anomers * alpha anomer 10 CARBOHYDRATES IN THE FOOD GUIDE PYRAMID * beta anomer * anomeric hydroxyl group * anomeric carbon atom • Fructose * ketose sugars * furanose * carbonyl group 3. DISACCHARIDES * disaccharides • Glycosidic bonds * glycosidic bond • Examples of disaccharides: maltose and cellobiose * Cross-planar bonds • Sucrose * invert sugar 4. SOME PROPERTIES OF SUGARS • Sweetness • Formation of solutions and syrups * supersaturated solution • Body and mouthfeel • Fermentation • Preservatives • Reducing sugars * reducing sugars * Maillard reaction • Caramelization * caramelize • Sugar alcohols * sugar alcohols S. OLIGOSACCHARIDES * oligosaccharides * trisaccharides 6. POLYSACCHARIDES * polysaccharides CARBOHYDRATES IN FOOD - AN INTRODUCTION 11 • Dextrins and Dextrans * dextrins * dextrans • Starch • Pectins and other polysaccharides 7. CONCLUSION * this tenn is defined in the textbook chapter glossary CHAPTER 4 Starches in Food LEARNING OBJECTIVES The reader will be able to: 1. Identify sources of starch, including cereal grains, roots and tubers. 2. Describe the structure and composition of starch, including amylose and amylopectin .
Author: Vickie Vaclavik
Publisher: Springer
ISBN: 9780387728964
Category : Technology & Engineering
Languages : en
Pages : 0
Get Book Here
Book Description
Essentials of Food Science covers the basics of foods, food science, and food technology. Though it is part of our Food Science Text series, the book is meant for the non-major intro course, either taught in the food science or nutrition/dietetics department. Though the book previously was organized around the USDA Food Pyramid, reviewers felt that this was outdated. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics will be RFID (Radio frequency ID) tags, and trans fat disclosures. There will be thorough updates on: food commodities, optimizing quality, laws, and food safety.
Author: Curriculum and Instructional Materials Center (Okla.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
Get Book Here
Book Description
Author: S. Suzanne Nielsen
Publisher: Springer
ISBN: 9781461554394
Category : Technology & Engineering
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Oklahoma. State Department of Vocational and Technical Education
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
Get Book Here
Book Description
Author: S Suzanne Nielsen
Publisher:
ISBN: 9781461500346
Category :
Languages : en
Pages : 168
Get Book Here
Book Description
Author: S. Suzanne Nielsen
Publisher: Springer
ISBN: 1461500338
Category : Technology & Engineering
Languages : en
Pages : 145
Get Book Here
Book Description
The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.
Author: Suzanne Nielsen
Publisher: Springer
ISBN: 9780834212398
Category : Technology & Engineering
Languages : en
Pages : 0
Get Book Here
Book Description
This book provides information on the techniques needed toanalyze foods in laboratory experiments. All topics covered includeinformation on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduatecourses in food analysis and is also an invaluable reference toprofessionals in the food industry. General information is provided onregulations, standards, labeling, sampling and data handling asbackground for chapters on specific methods to determine the chemicalcomposition and characteristics of foods. Large, expanded sections onspectroscopy and chromatography are also included. Other methods andinstrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of theiruse in the chemical analysis of foods. A helpful Instructor's Manualis available to adopting professors.
Author: Janet D Ward
Publisher:
ISBN: 9781645645689
Category :
Languages : en
Pages : 352
Get Book Here
Book Description
The Lab Manual/Workbook that accompanies Principles of Food Science includes instructor-created activities to help students recall, review, and apply concepts introduced in the book. The text experiments are included, plus two additional experiments per chapter.
