Foods: Experimental Perspectives / Edition 6

Foods: Experimental Perspectives / Edition 6

by Margaret McWilliams
     
 

Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.See more details below

Overview

Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

Product Details

ISBN-13:
9780131568532
Publisher:
Prentice Hall
Publication date:
08/13/2007
Series:
Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description:
Older Edition
Pages:
544
Product dimensions:
8.04(w) x 10.18(h) x 1.08(d)

Meet the Author

Table of Contents

Ch. 1Dimensions of food studies3
Ch. 2The research process23
Ch. 3Sensory evaluation41
Ch. 4Objective evaluation71
Ch. 5Water99
Ch. 6Physical aspects of food preparation113
Ch. 7Overview of carbohydrates139
Ch. 8Monosaccharides, disaccharides, and sweeteners151
Ch. 9Starch179
Ch. 10Fiber and plant foods209
Ch. 11Overview of fats and oils257
Ch. 12Fats and oils in food products273
Ch. 13Overview of proteins301
Ch. 14Milk and milk proteins317
Ch. 15Meat, fish, and poultry351
Ch. 16Eggs397
Ch. 17Dimensions of baking425
Ch. 18Baking applications461
Ch. 19Food safety : concerns and controls501
Ch. 20Food preservation523
Ch. 21Food additives547

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