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Section ¥° Food Science Background: Food Systems in Relation to Climate Change, Research,
Sensory Evaluation, and the Chaemical Composition of Food
Chapter 1 Food Science in an Era of Environmental Concern
Chapter 2 How Food Science Is Guided by Research
Chapter 3 Food Evaluation
Chapter 4 Food Composition
Section ¥± Food Safety, Categorized Food and Beverage Groupings, Vegetarianism, Food
Preservation, and Packaging
Chapter 5 Food Safety
Chapter 6 Vegetarianism
Chapter 7 Meat and Meat Substitutes
Chapter 8 Fish
Chapter 9 Poultry
Chapter 10 Milk, Cheese, and Dairy
Chapter 11 Eggs and Egg Replacements
Chapter 12 Fruits and Vagetables
Chapter 13 Grains, Cereals, Pasta, Rice, Flour, and Starch Cookery
Chapter 14 Yeast Breads, Quick Breads, and Cakes
Chapter 15 Fats and Oils
Chapter 16 Sugar and Sugar Substitutes
Chapter 17 Beverages: Coffee, Tea, Sports and Energy Drinks, and Sugar-Sweetened Beverages
Chapter 18 Food Preservation and Packaging
Appendix A Herbs and Health
Appendix B Spices and Health
Appendix C Measurement Conversions and Equivalents
Glossary
Index
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