Food and the Consumer (Customized for the University of Houston by Svendsen-Sanchez)
Product Details
Author(s): Ann Svendsen Sanchez
ISBN: 9781684783052
Edition: 1
Copyright: 2023
Available Formats
Format: GRLContent (online access)
$117.65
Table of Contents
Chapter 1: Food and You
Chapter 2: Water
Chapter 3: Carbohydrates
Chapter 4: Sugars and Sweeteners
Chapter 5: Starches
Chapter 6: Dietary Fiber, Pectic Substances and Hydrocolloids
Chapter 7: Cereals and Cereal Products
Chapter 8: Fruits and Vegetables
Chapter 9: Proteins
Chapter 10: Meat, Poultry, Seafood and Plant Proteins
Chapter 11: Eggs and Egg Products
Chapter 12: Dairy Products
Chapter 13: Fats and Oil Products
Chapter 14: Colloidal Dispersions: Emulsions and Foams
Chapter 15: Baked Products: Batters and Doughs
Chapter 16: Food Preservation
Chapter 17: Safety and Food Additives
Chapter 18: Food Packaging
Chapter 19: Food Safety
Chapter 20: Government Regulation of the Food Industry