Laboratory Manual for Foods Experimental Perspectives

Name: Laboratory Manual for Foods Experimental Perspectives
Price: 17.43 USD
Availability: InStock
ISBN: 9780132158084

ISBN-10: 0132158086

ISBN-13: 9780132158084

Edition: 8th 2012

Authors: Margaret McWilliams

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

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: 2.178
Language: English



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