Foods : A Scientific Approach / Edition 3

Foods : A Scientific Approach / Edition 3

by Helen Charley, Connie M. Weaver
     
 

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ISBN-10: 0023219513

ISBN-13: 9780023219511

Pub. Date: 08/11/1997

Publisher: Prentice Hall

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is

Overview

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

Product Details

ISBN-13:
9780023219511
Publisher:
Prentice Hall
Publication date:
08/11/1997
Edition description:
3RD
Pages:
582
Product dimensions:
7.48(w) x 9.05(h) x 1.33(d)

Table of Contents

I. FOOD QUALITY.

1. Evaluation of Food.

2. Sensory Perception of Foods.

3. Measures and Weights.

4. Heating and Cooling Foods and Food Safety.

II. LIQUIDS AND CRYSTALS.

5. Water.

6. Coffee, Tea, and Cocoa Beverage.

7. Ice Crystals and Frozen Desserts.

8. Sugars, Alternative Sweeteners, and Confections.

III. STARCHES AND STARCHY FOODS.

9. Starches and Vegetable Gums.

10. Cereals.

11. Flour and Dough Formation.

IV. LEAVENING AGENTS AND BREADS.

12. Leavening Agents.

13. Quick Breads.

14. Yeast Breads.

V. FATS AND FAT-RICH FOODS.

15. Fats and Oils.

16. Emulsions.

17. Pastry.

VI. PROTEINS AND PROTEIN-RICH FOODS.

18. Introduction to Proteins.

19. Milk.

20. Cheese.

21. Eggs.

22. Meat.

23. Poultry.

24. Seafood.

VII. CAKES.

25. Shortened Cakes.

26. Sponge, Angel Food, and Chiffon Cakes.

VIII. PLANT FOODS.

27. Fruits.

28. Vegetables.

29. Legumes.

IX. GELS.

30. Gelatin Gels.

31. Fruit Pectin Gels

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