Foods Experimental Perspectives

Name: Foods Experimental Perspectives
Price: 5.7 USD
Availability: InStock
ISBN: 9780135209905

ISBN-10: 0135209900

ISBN-13: 9780135209905

Edition: 3rd 1997

Authors: Margaret Mcwilliams

List price: $88.00

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Description:

This revision has been written to provide a sound scientific foundation in food science and to integrate consumer goals with the technical problems that must be solved by food scientists and technologists as they work to bring commercially viable products to the marketplace.

Book details

List price: $88.00
Edition: 3rd
Copyright year: 1997
Publisher: Prentice Hall PTR
Publication date: 9/17/1996
Binding: Hardcover
Pages: 607
Size: 7.87" wide x 9.45" long x 1.26" tall
Weight: 2.530
Language: English




Introduction



The Research Process



Sensory Evaluation



Objective Evaluation



Physics and Food



Water



Overview of Carbohydrates



Monosaccharides, Disaccharides, and Sweeteners



Starch



Fiber and Plant Foods



Fats and Oils



Overview of Proteins



Milk and Milk Products



Meats, Fish, Poultry, and Gelatin



Eggs



Dimensions of Baking



Baking Applications



Food Safety



Food Preservation



Food Additives


Glossary


Index