Essentials of Food Science (Food Science Text Series)
| Author | : | |
| Rating | : | 4.89 (601 Votes) |
| Asin | : | 1461491371 |
| Format Type | : | paperback |
| Number of Pages | : | 495 Pages |
| Publish Date | : | 2013-12-08 |
| Language | : | English |
DESCRIPTION:
Haynes, R.D. Prior to teaching and writing, Dr. Included among her students are nutrition students at the Dallas County Community College District; food science and management students at The University of Texas Southwestern Medical Center at Dallas, Nutrition Department; and culinary students at the International Culinary School at the Art Institute of Dallas. Her newest culinary text is The Art of Nutritional Cuisine, written with Amy C. Dev
I like the content I like the content, seems to be kind of a rough draft but that is OK. I am concerned about the Index, doesn't seem to match the content. Many things are not listed in it. Otherwise a nice update of a book that needs to be written.. Noryn said Great!. Very Useful and Informative Book!. Four Stars Papichaya Netrprachit Good
Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.. The USDA My Plate is utilized throughout the chapters. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. 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. 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 Emulsi