Foods : A Scientific Approach / Edition 3

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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.

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Editorial Reviews

Booknews
New edition of a text emphasizing the scientific aspects of the study of food, the objective of which is to elucidate the complex nature of foods and the changes that can occur as they are prepared, processed and stored. A knowledge of elementary nutrition and chemistry is assumed. Intended for use in a first course or as a supplement for advanced students. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780023219511
  • Publisher: Prentice Hall
  • Publication date: 8/11/1997
  • Edition description: 3RD
  • Edition number: 3
  • Pages: 582
  • Sales rank: 1,103,530
  • Product dimensions: 7.40 (w) x 8.90 (h) x 0.90 (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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