SPRI | Essentials Of Food Science, 5th Edition (2021 EN)

Author: Vickie Vaclavik, Elizabeth W. Christian, Tad Campbell
Full Title: Essentials Of Food Science, 5th Edition
Publisher: Springer; 5th ed. 2021 edition (November 28, 2020)
Year: 2021
ISBN-13: 3030468143 (978-3-030-46814-9), 9783030468132 (978-3-030-46813-2)
ISBN-10: 3030468143, 3030468135
Pages: 481
Language: English
Genre: Food Science: Food Microbiology
File type: EPUB (True), PDF (True)
Quality: 10/10
Price: 67.59 €


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.


Overview:
✓ Uses Choose My Plate, the new health guidelines from the USDA
✓ Major updates to chapters on food processing

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