Foods Experimental Perspectives

ISBN-10: 0131568531

ISBN-13: 9780131568532

Edition: 6th 2008

Authors: Margaret McWilliams

List price: $113.33
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Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food-including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides the reader through complex subject matter and motivates learning. Its logical progression moves the audience easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety. Margin definitions, photos, tables and "Food for Thought" boxes add interesting insights into today's food industry while an accompanying lab manual serves an excellent resource for preparing professionals with their entry into the field. For professionals in the food science, dietetics, or food service industry.
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Book details

List price: $113.33
Edition: 6th
Copyright year: 2008
Publisher: Prentice Hall PTR
Publication date: 7/30/2007
Binding: Hardcover
Pages: 544
Size: 8.00" wide x 10.00" long x 1.00" tall
Weight: 2.728
Language: English

Research Perspectives
Dimensions of Food Studies
The Research Process
Sensory Evaluation
Objective Evaluation
Physical Perspectives
Physical Aspects of Food Preparation
Overview of Carbohydrates
Monosaccharides, Disaccharides and Sweeteners
Fiber and Plant Foods
Overview of Fats and Oils
Fats and Oils in Food Products
Overview of Proteins
Milk and Milk Products
Meats, Fish, and Poultry
Dimensions of Baking
Baking Applications
Food Supply Perspectives
Food Safety: Concerns and Controls
Food Preservation
Food Additives
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