Fat and Oil ProductsOpen image in new window
Fat is a principal component of the diet. It is enjoyed in the diet due to such characteristics as its flavor/mouthfeel, palatability, texture, and aroma. Fats also carry the fat-soluble vitamins A, D, E, and K. Sources of fats and oils may be animal, veg
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Vickie A. Vaclavik Elizabeth W. Christian
Essentials of Food Science 4th Edition
Food Science Text Series The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators.
Series Editor Dennis R. Heldman
Editorial Board David A. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin Hildegarde Heymann, Professor of Food Sensory Science, Department of Food Science and Technology, University of California-Davis Joseph H. Hotchkiss, Professor, Institute of Food Science and Institute for Comparative and Environmental Toxicology, and Chair, Food Science Department, Cornell University Michael G. Johnson, Ph.D., Professor of Food Safety and Microbiology, Department of Food Science, University of Arkansas Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, California Polytechnic and State University-San Luis Obispo S. Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University
For further volumes: http://www.springer.com/series/5999
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Vickie A. Vaclavik • Elizabeth W. Christian
Essentials of Food Science, 4th Edition
Vickie A. Vaclavik (Retired) The University of Texas Southwestern Medical Center Dallas, Texas USA
Elizabeth W. Christian Department of Nutrition & Food Science Texas Women’s University Denton, Texas USA
ISSN 1572-0330 ISBN 978-1-4614-9137-8 ISBN 978-1-4614-9138-5 (eBook) DOI 10.1007/978-1-4614-9138-5 Springer New York Heidelberg Dordrecht London Library of Congress Control Number: 2013953293 # Springer Science+Business Media New York 2014 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyri
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