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Foods : Experimental Perspectives

Foods : Experimental Perspectives - 5th edition

ISBN13: 978-0131425361

Cover of Foods : Experimental Perspectives 5TH 05 (ISBN 978-0131425361)
ISBN13: 978-0131425361
ISBN10: 0131425366
Cover type: Hardback
Edition/Copyright: 5TH 05
Publisher: Prentice Hall, Inc.
Published: 2005
International: No

List price: $87.25

Foods : Experimental Perspectives - 5TH 05 edition

ISBN13: 978-0131425361

Margaret McWilliams

ISBN13: 978-0131425361
ISBN10: 0131425366
Cover type: Hardback
Edition/Copyright: 5TH 05
Publisher: Prentice Hall, Inc.

Published: 2005
International: No
Summary

For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments.

This comprehensive text 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 student-friendly approach guides students clearly through complex subject matter and motivates learning.

Table of Contents

I. RESEARCH PERSPECTIVES.

1. Dimensions of Food Studies.

2. The Research Process.

3. Sensory Evaluation.

4. Objective Evaluation.

II. PHYSICAL PERSPECTIVES.

5. Water.

6. Physical Aspects of Food Preparation.

III. CARBOHYDRATES.

7. Overview of Carbohydrates.

8. Monosaccharides, Disaccharides and Sweeteners.

9. Starch.

10. Fiber and Plant Foods.

IV. LIPIDS.

11. Overview of Fats and Oils.

12. Fats and Oils in Food Products.

V. PROTEINS.

13. Overview of Proteins.

14. Milk and Milk Proteins.

15. Meats, Fish, and Poultry.

16. Eggs.

17. Dimensions of Baking.

18. Baking Applications.

VI. FOOD SUPPLY PERSPECTIVES.

19. Food Safety: Concerns and Controls.

20. Food Preservation.

21. Food Additives.

Glossary.
Index.

List price: $87.25
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