000			02025nam a22003137a 4500
003			OSt
005			20190812161836.0
007			ta
008			171012b2017 mau||||| |||| 00| 0 eng d
020			_a9781435489394
040			_cLearning Resource Center _dHoly Name University. _erda
082			_223 _a641.3/P22
084			_aCBA
089			_223 _aCBA 641.3/P22
100			_aParker, Rick. _911439
245			_aIntroduction to food science & food systems / _cRick Parker and Miriah Pace.
250			_aSecond edition.
264			_aBoston, MA, U.S.A. : _bCengage Learning, _c©2017.
300			_axxv, 680 pages : _bchiefly colored illustrations; _c29 cm.
336			_atext _btext
504			_aIncludes bibliographical references and index.
505			_aPreface.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.
521			_a
650			_aFood. _94791
650			_aFood industry and trade. _911441
700			_aPace, Miriah. _911440
942			_2ddc _cBK
999			_c10258 _d10258