Experimental Food Science / Edition 3

Experimental Food Science / Edition 3

by Steve Taylor, Ada Marie Campbell Campbell, Ada Marie Campbell
     
 

ISBN-10: 0121579204

ISBN-13: 9780121579203

Pub. Date: 01/28/1990

Publisher: Elsevier Science & Technology Books

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning…  See more details below

Overview

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix.

Key Features
* Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods
* Suggested exercises at the end of each chapter provide students with needed experience in designing experiments
* Extensive bibliographies of food science literature
* Appendix of basic formulas and procedures

Product Details

ISBN-13:
9780121579203
Publisher:
Elsevier Science & Technology Books
Publication date:
01/28/1990
Series:
Food Science and Technology International
Edition description:
REV
Pages:
541
Product dimensions:
7.11(w) x 10.25(h) x 1.10(d)

Table of Contents

Food Experimentation: Food Experimentation. Planning the Experiment. Evaluating Food by Objective Methods. Evaluating Food by Sensory Methods. Preparing the Report. Food Science Today: Introduction to Food Science. Eggs. Milk and Milk Products. Meat. Poultry. Fish. Food Microbiology. Food Preservation. Fruits and Vegetables. Fats and Their Lipid Constituents. Starch. Flour. Leavening Agents. Yeast Breads. Quick Breads, Extruded Foods, and Pasta. Shortened Cakes. Pastry and Cookies. Sugars and Alternative Sweetners. Crystallization. Appendixes: Basic Formulas and Procedures. Conversion Tables for Oven Temperatures. Sources of Equipment. Improvised Tests. Table for Sensory Difference Tests. Each chapter includes references. Index.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >