Essentials of Food Science(4th Edition)
食品科学基础（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.
第四版的经典文本继续使用多学科的方法，使非食品科学专业的学生接触到食品的物理和化学成分。此外，食品制备和加工、食品安全、食品化学和食品技术应用也在这一单一的信息来源中进行了讨论。

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.
一个新的部分题为食品加工的方面，包括有关食品保存，食品添加剂和食品包装的信息。本文还讨论了食品安全和政府对食品供应和标签的监管。

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.
在适当的情况下，每一章都讨论重点商品的营养价值和安全问题。美国农业部的“我的盘子”在整个章节中都被使用。每章包括结论、术语表和进一步的参考文献以及参考书目。

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.
本书末尾的附录包括各种当前主题，如生物技术、功能性食品、营养药品、植物化学制品、医药食品、美国农业部选择myplate.gov食品标签健康声明，研究厨师协会认证，人类营养学和新产品开发。

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