Foods : Experimental Perspectives / Edition 4

Foods : Experimental Perspectives / Edition 4

by Margaret McWilliams
     
 

ISBN-10: 0130212822

ISBN-13: 9780130212825

Pub. Date: 06/12/2000

Publisher: Prentice Hall Professional Technical Reference

Key features include:

  • Food safety and an in-depth examination of food-borne illnesses
  • Exploration of genetically-modified foods
  • Discussion of fat substitutes
  • Applications of alternatives sweeteners in today's foods
  • Thorough overviews of each of the basic food components:

    …  See more details below

    Overview

    Key features include:

    • Food safety and an in-depth examination of food-borne illnesses
    • Exploration of genetically-modified foods
    • Discussion of fat substitutes
    • Applications of alternatives sweeteners in today's foods
    • Thorough overviews of each of the basic food components:
      • Carbohydrates
      • Fats and oils
      • Proteins
      • Water
    • Clear definitions of technical terms
    • Study questions
    • Running glossary

    Product Details

    ISBN-13:
    9780130212825
    Publisher:
    Prentice Hall Professional Technical Reference
    Publication date:
    06/12/2000
    Edition description:
    Older Edition
    Pages:
    530
    Product dimensions:
    7.24(w) x 9.25(h) x 0.47(d)

    Table of Contents

    Ch. 1Introduction3
    Ch. 2The Research Process15
    Ch. 3Sensory Evaluation33
    Ch. 4Objective Evaluation69
    Ch. 5Physics and Food99
    Ch. 6Water129
    Ch. 7Overview of Carbohydrates141
    Ch. 8Monosaccharides, Disaccharides, and Sweeteners155
    Ch. 9Starch183
    Ch. 10Fiber and Plant Foods215
    Ch. 11Fats and Oils273
    Ch. 12Overview of Proteins315
    Ch. 13Milk and Milk Products331
    Ch. 14Meats, Fish, Poultry, and Gelatin365
    Ch. 15Eggs417
    Ch. 16Dimensions of Baking449
    Ch. 17Baking Applications487
    Ch. 18Food Safety529
    Ch. 19Food Preservation541
    Ch. 20Food Additives567
    Glossary585
    Index595

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