Essentials Of Food Science
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Essentials Of Food Science
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Author : Vickie A. Vaclavik
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-12-03
Essentials Of Food Science written by Vickie A. Vaclavik and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-03 with Technology & Engineering categories.
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. 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 include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Essentials Of Food Science
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Author : Vickie A. Vaclavik
language : en
Publisher: Springer Nature
Release Date : 2020-11-27
Essentials Of Food Science written by Vickie A. Vaclavik and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-27 with Technology & Engineering categories.
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
Essentials Of Food Science
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Author : Bhaskar Taneja
language : en
Publisher: Educohack Press
Release Date : 2025-02-20
Essentials Of Food Science written by Bhaskar Taneja and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-20 with Technology & Engineering categories.
"Essentials of Food Science" serves as a gateway to understanding the fundamental principles, concepts, and applications of food science. Written in clear and engaging language, this book provides a foundational understanding of food science, covering aspects of chemistry, biology, microbiology, nutrition, engineering, and technology related to food production, processing, safety, and quality. We introduce key concepts essential to understanding the science behind food, including food composition, structure, and functionality; food microbiology and safety; food processing technologies; food packaging and storage; food chemistry and analysis; and the impact of food on health and nutrition. Each chapter is thoughtfully organized with clear explanations, examples, and practical applications. "Essentials of Food Science" emphasizes practical applications of food science principles in addressing contemporary challenges in the food industry and public health. Readers gain insights into technologies and innovations shaping the future of food production, such as genetic engineering, biotechnology, functional foods, and personalized nutrition. Additionally, the book includes case studies, practical exercises, and discussion questions to encourage critical thinking and hands-on learning. It serves as an invaluable resource for students, educators, researchers, and industry professionals seeking to understand the science behind food and navigate the complexities of the modern food system.
Essentials Of Food Science
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Author :
language : en
Publisher:
Release Date : 2019
Essentials Of Food Science written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with categories.
Essentials Of Food Science And Nutrition
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Author : Devashish Pandey
language : en
Publisher: Literatureslight Publishing
Release Date : 2022-10-11
Essentials Of Food Science And Nutrition written by Devashish Pandey and has been published by Literatureslight Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-11 with Health & Fitness categories.
Essentials Of Food Science 2e
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Author : Vaclavik
language : en
Publisher:
Release Date : 2005-01-01
Essentials Of Food Science 2e written by Vaclavik and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-01 with categories.
Fundamentals Of Food Process Engineering
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Author : Romeo T. Toledo
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-03-06
Fundamentals Of Food Process Engineering written by Romeo T. Toledo and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-06 with Technology & Engineering categories.
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.
Essentials Of Food Science
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Author : Vickie A. Vaclavik
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-05
Essentials Of Food Science written by Vickie A. Vaclavik and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-05 with Technology & Engineering categories.
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. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Physical Properties Of Foods
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Author : Serpil Sahin
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-05-27
Physical Properties Of Foods written by Serpil Sahin and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-27 with Technology & Engineering categories.
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Essentials And Applications Of Food Engineering
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Author : C. Anandharamakrishnan
language : en
Publisher: CRC Press
Release Date : 2019-03-15
Essentials And Applications Of Food Engineering written by C. Anandharamakrishnan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-15 with Science categories.
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.