Foods Experimental Perspectives

Name: Foods Experimental Perspectives
Price: 5.72 USD
Availability: InStock
ISBN: 9780131425361

ISBN-10: 0131425366

ISBN-13: 9780131425361

Edition: 5th 2005

Authors: Margaret McWilliams

List price: $87.20

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Description:

This comprehensive book focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and user-friendly approach guides readers clearly through complex subject matter and motivates learning. Thorough overview of each of the basic food componentsCarbohydrates, Fats and oils, Proteins, and Water. Covers the most recent research in food science and technologydomestic and foreign sceneswith special emphasis on the scientific principles involved in creating food products to meet the needs and concerns of consumers. In-depth examination of food-borne illnesses and expanded…

Book details

List price: $87.20
Edition: 5th
Copyright year: 2005
Publisher: Prentice Hall PTR
Binding: Hardcover
Pages: 608
Size: 8.25" wide x 10.00" long x 1.00" tall
Weight: 2.882
Language: English




Research Perspectives



Dimensions of Food Studies



The Research Process



Sensory Evaluation



Objective Evaluation



Physical Perspectives



Water



Physical Aspects of Food Preparation



Carbohydrates



Overview of Carbohydrates



Monosaccharides, Disaccharides and Sweeteners



Starch



Fiber and Plant Foods



Lipids



Overview of Fats and Oils



Fats and Oils in Food Products



Proteins



Overview of Proteins



Milk and Milk Proteins



Meats, Fish, and Poultry



Eggs



Dimensions of Baking



Baking Applications



Food Supply Perspectives



Food Safety: Concerns and Controls



Food Preservation



Food Additives


Glossary


Index