Principles of Food Science 6e, Instructor Resources
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Table of Contents
Abbreviated Contents
Principles of Food Science 6e, Instructor Resources
- Reminder to Instructors
- Resource Materials
- 1 Food Science: An Old but New Subject
- 2 Scientific Evaluation: Being Objective
- 3 Sensory Evaluation: The Human Factor
- 4 Basic Food Chemistry: The Nature of Matter
- 5 Energy: Matter in Motion
- 6 Ions: Charged Particles in Solution
- 7 Water: The Universal Solvent
- 8 Sugar: The Simplest of Carbohydrates
- 9 The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins
- 10 Lipids: Nature’s Flavor Enhancers
- 11 Proteins: Amino Acids and Peptides
- 12 Enzymes: The Protein Catalyst
- 13 The Micronutrients: Vitamins and Minerals
- 14 Phytochemicals: The Other Food Components
- 15 Food Analogs: Substitute Ingredients
- 16 Additives: Producing Desired Characteristics in Foods
- 17 Fermentation: Desirable Effects of Microbes
- 18 Food Safety: Sources of Contamination
- 19 Biotechnology: GMOs, Nanotechnology, and Cell Cultures
- 20 Thermal Preservation: Hot and Cold Processing
- 21 Dehydration and Concentration: Controlling Water Activity
- 22 Food Packaging and Labeling
- 23 Mixtures: Solutions, Colloidal Dispersions, and Suspensions
- 24 Separation Techniques: Mechanical and Chemical Methods
- 25 Research: Developing New Food Products
- 26 Food Science-Related Careers: A World of Opportunities