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Foods : Experimental Perspectives

Foods : Experimental Perspectives - 6th edition

ISBN13: 978-0131568532

Cover of Foods : Experimental Perspectives 6TH 08 (ISBN 978-0131568532)
ISBN13: 978-0131568532
ISBN10: 0131568531
Cover type:
Edition/Copyright: 6TH 08
Publisher: Prentice Hall, Inc.
Published: 2008
International: No

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Foods : Experimental Perspectives - 6TH 08 edition

ISBN13: 978-0131568532

Margaret McWilliams

ISBN13: 978-0131568532
ISBN10: 0131568531
Cover type:
Edition/Copyright: 6TH 08
Publisher: Prentice Hall, Inc.

Published: 2008
International: No
Summary

Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of foodndash;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 andFood for Thoughtboxes add interesting insights into todayrsquo;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.

Table of Contents

Preface Acknowledgments

Section I. Research Perspectives
Chapter 1. Dimensions of Food Studies
Chapter 2. The Research Process
Chapter 3. Sensory Evaluation
Chapter 4. Objective Evaluation

Section II. Physical Perspectives
Chapter 5. Water
Chapter 6. Physical Aspects of Food Preparation

Section III: Carbohydrates
Chapter 7. Overview of Carbohydrates
Chapter 8. Monosaccharides, Disaccharides, and Sweeteners
Chapter 9. Starch
Chapter 10: Fiber and Plant Foods

Section IV. Lipids
Chapter 11. Overview of Fats and Oils
Chapter 12. Fats and Oils in Food Products

Section V. Proteins
Chapter 13. Overview of Proteins
Chapter 14. Milk and Milk Products
Chapter 15. Meats, Fish, and Poultry
Chapter 16. Eggs
Chapter 17. Dimensions of Baking
Chapter 18. Baking Applications

Section VI: Food Supply Perspectives
Chapter 19. Food Safety: Concerns and Controls
Chapter 20. Food Preservation
Chapter 21. Food Additives

Glossary

Index

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