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Laboratory Manual for Foods Experimental Perspectives

ISBN-10: 0132158086
ISBN-13: 9780132158084
Edition: 8th 2012
List price: $62.60
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Description: This is a student supplement which accompanies: Foods: Experimental Perspectives, 7/e Margaret McWilliams Ph.D., R.D., Professor Emeritus,California State University, Los Angeles ISBN: 013707929X

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Book details

List price: $62.60
Edition: 8th
Copyright year: 2012
Publisher: Prentice Hall PTR
Publication date: 2/1/2011
Binding: Paperback
Pages: 384
Size: 8.75" wide x 11.25" long x 0.75" tall
Weight: 2.222

This is a student supplement which accompanies: Foods: Experimental Perspectives, 7/e Margaret McWilliams Ph.D., R.D., Professor Emeritus,California State University, Los Angeles ISBN: 013707929X

Preface
Basic Techniques
Accuracy of Home Measures
Sensory Testing
Sensory Evaluation
Introduction to Objective Testing
Using Objective Equipment
Water and Dispersions
Water and Dispersions
Crystallization, Sugar, and Sweeteners
Crystalline Candies
Variables Influencing Ice Creams
Baking Performance of Sweeteners
Starch
Starch Pastes and Gels
Starch-Thickened Puddings
Fruits and Vegetables
Pigments
Sensory Qualities of Vegetables
Texture of Vegetables and Fruits
Fats and Oils
Melting Points and Composition
Smoke Point, Frying, and Absorption
Fats in Pastry
Flavor and Emulsification of Oils
Dairy Products
Coagulation of Milk
Clotting of Milk
Foams
Cheese and Sour Cream
Meats, Fish, and Poultry
Soy Protei n Substitutes
Equipment Variations
Meat Tenderizers and Acid
Roasting Meat
Baked Fish or Chicken
Tofu
Eggs
Eggs in the Shell
Eggs out of the Shell
Custards
Hollandaise Sauce
Egg White Foams
Angel Food Cake
Leavening Agents
Yeast
Chemical Reactions
Use of Nonbiological Leavening Agents
Breads
Wheat Gluten
Yeast Breads
Factors Influencing Muffins
Characteristics of Biscuits
Factors Influencing Pancakes
Flours from Various Cereals
Shortened Cakes
Methods of Mixing Shortened Cakes
Varying Ingredients in Shortened Cakes
Pastry
Factors Influencing Pastry Quality
Factors Influencing Soaking of Pastry
Food Preservation
Preserving by Freezing
Drying of Foods
Jelly
Template for Line-Spread Test
Essentials of the Metric System
Temperature Conversions
Average Weight of a Measured Cup of Selected Foods
Suggested Sources: Ingredients and Equipment
Examples of Bibliographic Style

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