9780534544874-0534544878-Understanding Food Science and Technology (Non-InfoTrac Version)

Understanding Food Science and Technology (Non-InfoTrac Version)

ISBN-13: 9780534544874
ISBN-10: 0534544878
Edition: 1
Author: Peter S. Murano
Publication date: 2002
Publisher: Brooks Cole
Format: Hardcover 608 pages
FREE shipping on ALL orders

Book details

ISBN-13: 9780534544874
ISBN-10: 0534544878
Edition: 1
Author: Peter S. Murano
Publication date: 2002
Publisher: Brooks Cole
Format: Hardcover 608 pages

Summary

Acknowledged author Peter S. Murano wrote Understanding Food Science and Technology (Non-InfoTrac Version) comprising 608 pages back in 2002. Textbook and eTextbook are published under ISBN 0534544878 and 9780534544874. Since then Understanding Food Science and Technology (Non-InfoTrac Version) textbook was available to sell back to BooksRun online for the top buyback price or rent at the marketplace.

Description

UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field. The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity. Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts. Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation. Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology. The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles.

Rate this book Rate this book

We would LOVE it if you could help us and other readers by reviewing the book