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

The fifth edition of Foods: Experimental Perspectives examines emerging issues in the world of food science. Scientific principles of food are explained accurately and clearly; pertinent applications enhance understanding.  See more details below

Overview

The fifth edition of Foods: Experimental Perspectives examines emerging issues in the world of food science. Scientific principles of food are explained accurately and clearly; pertinent applications enhance understanding.

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

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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