000			02063nam a2200289 4500
005			20251111152151.0
008			251012b |||||||| |||| 00| 0 eng d
020			_a9783030468132
041			_aeng
082			_a664.07 _bVacE5
100			_aVaclavik, Vickie A.
245			_aEssentials of Food Science / _cVickie A. Vaclavik, Elizabeth W. Christian andTad Campbell
250			_a5th ed.
260			_aNew York: _bSpringer; _c©2014
300			_axxiv, 495p.
440			_aFood Science Text Series
520			_aThe 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.
650			_aFood _xScience
650			_aFood _xMicrobiology
650			_aFood _xAnalysis
650			_aFood _xComposition
650			_aFood Safety Modernization Act
650			_aNutrition
700			_aChristian , Elizabeth W.
700			_aCampbell, Tad
942			_cBK
999			_c6942 _d6942