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

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

Table of Contents

 

Preface

Acknowledgments

Section I. Research Perspectives

Chapter 1. Dimensions of Food Studies

Chapter 2. The Research Process

CHAPTER 3. Sensory Evaluation

Chapter 4. Objective Evaluation

Section II. Physical Perspectives

Chapter 5. Water

Chapter 6. Physical Aspects of Food Preparation

Section III: Carbohydrates

Chapter 7. Overview of Carbohydrates

Chapter 8. Monosaccharides, Disaccharides, and Sweeteners

Chapter 9. Starch

Chapter 10: Fiber and Plant Foods

Section IV. Lipids

Chapter 11. Overview of Fats and Oils

Chapter 12. Fats and Oils in Food Products

Section V. Proteins

Chapter 13. Overview of Proteins

Chapter 14. Milk and Milk Products

Chapter 15. Meats, Fish, and Poultry

Chapter 16. Eggs

Chapter 17. Dimensions of Baking

Chapter 18. Baking Applications

Section VI: Food Supply Perspectives

Chapter 19. Food Safety: Concerns and Controls

Chapter 20. Food Preservation

Chapter 21. Food Additives

Glossary

Index

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