Food preparation and processing have been undergoing many changes in recent years, since both the food industry and the average consumer have become more sophisticated in their knowledge and approach to food. Economic and political factors have further influenced food manufacture and consumption, so not only is food complex in its chemical composition and physical structure, but it has also become complex in its economic, social, political, and emotional impact on people and populations. This book is designed for the college student who has already had an introduction to the study of food as well as some background in chemistry. The emphasis of the book is on the chemical and physical structure of food and the effects of processing and preparation on its properties. Research studies are often cited to support the discussion, although the review of research on each topic is not meant to be exhaustive.
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Book Description HarperCollins, 1998. Book Condition: Good. N/A. Shows some signs of wear, and may have some markings on the inside. Bookseller Inventory # GRP18290816
Book Description HarperCollins. Hardcover. Book Condition: VERY GOOD. Very Good copy, cover and pages show some wear from reading and storage. Binding may have light creases. Lots of life left in these pages. Bookseller Inventory # 2608314972
Book Description HarperCollins. Hardcover. Book Condition: Good. 0064535320 Good Condition. Five star seller - Buy with confidence!. Bookseller Inventory # Z0064535320Z3
Book Description HarperCollins, 1998. Hardcover. Book Condition: Used: Good. Bookseller Inventory # SONG0064535320
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Book Description Book Condition: Good. Book Condition: Good. Bookseller Inventory # 97800645353284.0
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Book Description Harper & Row, 1981. Hardcover; 2nd Printing. Book Condition: VG+. Very minor usage showing. Blue covers/gold lettering. Spine toe and lower front right corner are bumped. ; Textbook; 71/2x91/2; 598 pages. Bookseller Inventory # 17821