000			04456nam a22004575i 4500
001			978-0-387-69940-0
003			DE-He213
005			20250710084010.0
007			cr nn 008mamaa
008			100301s2008 xxu| s |||| 0|eng d
020			_a9780387699400 _a99780387699400
024	7		_a10.1007/978-0-387-69940-0 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aVaclavik, Vickie A. _eauthor.
245	1	0	_aEssentials of Food Science _h[recurso electrónico] / _cby Vickie A. Vaclavik, Elizabeth W. Christian.
264		1	_aNew York, NY : _bSpringer New York, _c2008.
300			_aXVIII, 572p. 110 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Texts Series, _x1572-0330
505	0		_ato Food Components -- Evaluation of Food Quality -- Water -- Carbohydrates -- Carbohydrates in Food: An Introduction -- Starches in Food -- Pectins and Gums -- Grains: Cereal, Flour, Rice, and Pasta -- Vegetables and Fruits -- Proteins -- Proteins in Food: An Introduction -- Meat, Poultry, Fish, and Dried Beans -- Eggs and Egg Products -- Milk and Milk Products -- Fats -- Fat and Oil Products -- Food Emulsions and Foams -- Sugars -- Sugars, Sweeteners, and Confections -- Baked Products -- Baked Products: Batters and Dough -- Aspects of Food Production -- Food Safety -- Food Preservation and Processing -- Food Additives -- Packaging of Food Products -- Government Regulation of the Food Supply -- Government Regulation of the Food Supply and Labeling.
520			_aKnowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components - quality and water. Next it addresses carbohydrates - including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins - meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following: Biotechnology. Genetically Modified Organisms (GMO's) Functional foods Nutraceuticals Phytochemicals Medical foods USDA Food Pyramid Food Label Heath Claims Research Chefs Association - certification as a culinary scientist and more Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. About the Authors Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety. Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aNUTRITION.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aNUTRITION.
700	1		_aChristian, Elizabeth W. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387699394
830		0	_aFood Science Texts Series, _x1572-0330
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-69940-0 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c58146 _d58146