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Foods : Experimental Perspectives

Foods : Experimental Perspectives - 5th edition

Foods : Experimental Perspectives - 5th edition

ISBN13: 9780131425361

ISBN10: 0131425366

Foods : Experimental Perspectives by Margaret McWilliams - ISBN 9780131425361
Cover type: Hardback
Edition: 5TH 05
Copyright: 2005
Publisher: Prentice Hall, Inc.
Published: 2005
International: No
Foods : Experimental Perspectives by Margaret McWilliams - ISBN 9780131425361

ISBN13: 9780131425361

ISBN10: 0131425366

Cover type: Hardback
Edition: 5TH 05

List price: $87.25

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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

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.

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