Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized a
Preface.- World Wide Web Sites.- Introduction to 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 Fr