"Written to provide an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative Looking Back, Remember This!, and Looking Ahead sections, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding upd ..."
"Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground."
"Written to provide an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative Looking Back, Remember This!, and Looking Ahead sections, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding upd ..."
"Food Res. Technol., 235:333. Hoseney, R. C., 1994. Principles of Cereal Science
and Technology, 2nd ed., St. Paul, MN: American Association of Cereal Chemists
, Inc. Jane, J., 2004. Starch: Structure and properties, Chapter 7, in Chemical and
Functional Properties of Food Saccharides, Tomasik, P., ... in Alternative
Sweeteners, 4th ed., Nabors, L. O., Ed., New York: Marcel Dekker, Inc. O'Rell,
K. R. and R. C. Chandan, 2013. ... Damo ..."
"As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. This authoritative ..."