Foods: Experimental Perspectives / Edition 2

Foods: Experimental Perspectives / Edition 2

by Margaret McWilliams
     
 

ISBN-10: 0023798114

ISBN-13: 9780023798115

Pub. Date: 12/28/1992

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:

    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:
    9780023798115
    Publisher:
    Prentice Hall Professional Technical Reference
    Publication date:
    12/28/1992
    Edition description:
    Older Edition
    Pages:
    608

    Table of Contents

    I. RESEARCH PERSPECTIVES.

    1. Dimensions of Food Studies.
    2. The Research Process.
    3. Sensory Evaluation.
    4. Objective Evaluation.

    II. PHYSICAL PERSPECTIVES.

    5. Water.
    6. Physical Aspects of Food Preparation.

    III. CARBOHYDRATES.

    7. Overview of Carbohydrates.
    8. Monosaccharides, Disaccharides and Sweeteners.
    9. Starch.
    10. Fiber and Plant Foods.

    IV. LIPIDS.

    11. Overview of Fats and Oils.
    12. Fats and Oils in Food Products.

    V. PROTEINS.

    13. Overview of Proteins.
    14. Milk and Milk Products.
    15. Meats, Fish, and Poultry.
    16. Eggs.
    17. Dimensions of Baking.
    18. Baking Applications.

    VI. FOOD SUPPLY PERSPECTIVES.

    19. Food Safety: Concerns and Controls.
    20. Food Preservation.
    21. Food Additives.
    Glossary.
    Index.

    Customer Reviews

    Average Review:

    Write a Review

    and post it to your social network

         

    Most Helpful Customer Reviews

    See all customer reviews >