Foods: Experimental Perspectives / Edition 3

Foods: Experimental Perspectives / Edition 3

by Margaret McWilliams
     
 

ISBN-10: 0135209900

ISBN-13: 9780135209905

Pub. Date: 09/28/1996

Publisher: Prentice Hall Professional Technical Reference

  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. Its clear presentation of scientific principles guides the reader  through complex subject matter and motivates learning. Its…  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. Its clear presentation of scientific principles guides the reader  through complex subject matter and motivates learning. Its logical progression moves the audience easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety. Margin definitions, photos, tables and Food for Thought boxes add interesting insights into today’s food industry while an accompanying lab manual serves an excellent resource for preparing professionals with their entry into the field. For professionals in the food science, dietetics, or food service industry.

Product Details

ISBN-13:
9780135209905
Publisher:
Prentice Hall Professional Technical Reference
Publication date:
09/28/1996
Edition description:
Older Edition
Pages:
607
Product dimensions:
7.69(w) x 9.50(h) x 1.27(d)

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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