Essentials of Food Science(4th Edition)
食品科學(xué)基礎(chǔ)（第四版）

Author：Vickie A. Vaclavik, Elizabeth W. Christian



The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.
第四版的經(jīng)典文本繼續(xù)使用多學(xué)科的方法，使非食品科學(xué)專業(yè)的學(xué)生接觸到食品的物理和化學(xué)成分。此外，食品制備和加工、食品安全、食品化學(xué)和食品技術(shù)應(yīng)用也在這一單一的信息來源中進行了討論。

A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text.
一個新的部分題為食品加工的方面，包括有關(guān)食品保存，食品添加劑和食品包裝的信息。本文還討論了食品安全和政府對食品供應(yīng)和標(biāo)簽的監(jiān)管。

As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter.
在適當(dāng)?shù)那闆r下，每一章都討論重點商品的營養(yǎng)價值和安全問題。美國農(nóng)業(yè)部的“我的盤子”在整個章節(jié)中都被使用。每章包括結(jié)論、術(shù)語表和進一步的參考文獻以及參考書目。

Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
本書末尾的附錄包括各種當(dāng)前主題，如生物技術(shù)、功能性食品、營養(yǎng)藥品、植物化學(xué)制品、醫(yī)藥食品、美國農(nóng)業(yè)部選擇myplate.gov食品標(biāo)簽健康聲明，研究廚師協(xié)會認(rèn)證，人類營養(yǎng)學(xué)和新產(chǎn)品開發(fā)。

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