Parker, Rick.  <br/><br/>
Introduction to food science & food systems / 
Rick Parker and Miriah Pace. 
 - Second edition. 
 - xxv, 680 pages :   chiefly colored illustrations;   29 cm. 
<br/><br/>Includes bibliographical references and index.  
<br/><br/>Preface.Section 1: INTRODUCTION AND BACKGROUND.1. Overview of Food Science.2. Food System and Sustainability.3. Chemistry of Foods.4. Nutrition and Digestion.5. Food Composition. 6. Quality Factors in Foods.7. Unit Operations in Food Processing.8. Food Deterioration.Section 2: PRESERVATION.9. Heat.10. Cold.11. Drying and Dehydration. 12. Radiant and Electrical Energy. 13. Fermentation, Microorganisms, and Biotechnology. 14. Food Chemistry. 15. Packaging. Section 3: FOODS AND FOOD PRODUCTS.16. Milk.17. Meat.18. Poultry and Eggs.19. Fish and Shellfish.20. Cereal Grains, Legumes, and Oilseeds. 21. Fruits and Vegetables.22. Fats and Oils.23. Candies and Confectionary. 24. Beverages.Section 4: RELATED ISSUES.25. Environmental Concerns and Processing. 26. Food Safety.27. Regulations and Labeling. 28. World Food Needs.29. Food and Health.30. Careers in Food Science. Appendix A: Chemistry Review.Appendix B: Reference Tables.Appendix C: Harvesting and Storing Fruits, Nuts, and Vegetables.Glossary. 
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<br/><br/><label>ISBN: </label>9781435489394 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food.     <br/>Food industry and trade.
<br/><br/><label>Dewey Class. No.: </label>641.3/P22