Titlebook: Essentials of Food Science; Vickie A. Vaclavik,Elizabeth W. Christian,Tad Camp Textbook 2021Latest edition The Editor(s) (if applicable) a

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Vickie A. Vaclavik,Elizabeth W. Christian,Tad CampUses Choose My Plate, the new health guidelines from the USDA.Major updates to chapters on food processing

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Food Science Text Serieshttp://image.papertrans.cn/e/image/315640.jpg

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978-3-030-46813-2The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl

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Essentials of Food Science978-3-030-46814-9Series ISSN 1572-0330 Series E-ISSN 2214-7799

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https://doi.org/10.1007/978-3-030-46814-9Choose My Plate; Food Safety Modernization Act; functional foods; food additives; food packaging

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Michael D. Intriligator,Urs Luterbacherrer, who wants to gain as wide a share of the market for the product as possible. Quality is difficult to define precisely, though it refers to the degree of excellence of a food and includes all the characteristics of a food which are significant and make the food acceptable.

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Dong Yue,Huifeng Zhang,Chunxia Doud stabilizers. They are constituents of plant tissue and are large, complex molecules whose exact nature is not certain. However, enough is known to understand some of their properties and to make use of their functional properties to produce convenience and special texture foods.

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restrain

https://doi.org/10.1007/978-3-319-18299-5er, and contains some carbohydrates (lactose), vitamins, and minerals. Milk and milk products may be obtained from different species, such as goats and sheep, although the focus of this chapter is on . milk and milk products.

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