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008			150903s2008 xxu| o |||| 0|eng d
020			_a9780387699400 _99780387699400
024	7		_a10.1007/9780387699400 _2doi
035			_avtls000332046
039		9	_a201509030733 _bVLOAD _c201404122015 _dVLOAD _c201404091741 _dVLOAD _y201402041019 _zstaff
040			_aMX-SnUAN _bspa _cMX-SnUAN _erda
050		4	_aTP248.65.F66
100	1		_aVaclavik, Vickie A. _eautor _9304586
245	1	0	_aEssentials of Food Science / _cby Vickie A. Vaclavik, Elizabeth W. Christian.
264		1	_aNew York, NY : _bSpringer New York, _c2008.
300			_axviii, 572 páginas 110 ilustraciones _brecurso en línea.
336			_atexto _btxt _2rdacontent
337			_acomputadora _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_aarchivo de texto _bPDF _2rda
490	0		_aFood Science Texts Series, _x1572-0330
500			_aSpringer eBooks
505	0		_ato Food Components -- Evaluation of Food Quality -- Water -- Carbohydrates -- Carbohydrates in Food: An Introduction -- Starches in Food -- Pectins and Gums -- Grains: Cereal, Flour, Rice, and Pasta -- Vegetables and Fruits -- Proteins -- Proteins in Food: An Introduction -- Meat, Poultry, Fish, and Dried Beans -- Eggs and Egg Products -- Milk and Milk Products -- Fats -- Fat and Oil Products -- Food Emulsions and Foams -- Sugars -- Sugars, Sweeteners, and Confections -- Baked Products -- Baked Products: Batters and Dough -- Aspects of Food Production -- Food Safety -- Food Preservation and Processing -- Food Additives -- Packaging of Food Products -- Government Regulation of the Food Supply -- Government Regulation of the Food Supply and Labeling.
520			_aKnowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge. Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information. New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following: Biotechnology. Genetically Modified Organisms (GMO’s) Functional foods Nutraceuticals Phytochemicals Medical foods USDA Food Pyramid Food Label Heath Claims Research Chefs Association – certification as a culinary scientist and more Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information. About the Authors Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety. Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.
590			_aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700	1		_aChristian, Elizabeth W. _eautor _9304587
710	2		_aSpringerLink (Servicio en línea) _9299170
776	0	8	_iEdición impresa: _z9780387699394
856	4	0	_uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-0-387-69940-0 _zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
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999			_c279971 _d279971