Foods
Experimental Perspectives
Seiten
1996
|
3rd edition
Pearson (Verlag)
978-0-13-520990-5 (ISBN)
Pearson (Verlag)
978-0-13-520990-5 (ISBN)
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An introduction to the world of food science, offering an understanding of the complexities of food from chemistry and physics perspectives. The book guides readers through difficult concepts, enabling them to apply principles and practices in their work. This edition has been completely revised.
I. RESEARCH DIMENSIONS. 1. Introduction. 2. The Research Process. 3. Sensory Evaluation. 4. Objective Evaluation. II. PHYSICAL FOUNDATIONS OF FOOD SCIENCE. 5. Physics and Food. 6. Water. III. CARBOHYDRATES. 7. Overview of Carbohydrates. 8. Monosaccharides, Disaccharides and Sweeteners. 9. Starch. 10. Fiber and Plant Foods. IV. LIPIDS. 11. Fats and Oils. V. PROTEINS. 12. Overview of Proteins. 13. Milk and Milk Products. 14. Meats, Fish, Poultry, and Gelatin. 15. Eggs. 16. Dimensions of Baking. 17. Baking Applications. VI. ADAPTING FOODS. 18. Food Safety. 19. Food Preservation. 20. Food Additives. Glossary. Index.
| Erscheint lt. Verlag | 10.10.1996 |
|---|---|
| Sprache | englisch |
| Maße | 200 x 240 mm |
| Gewicht | 1147 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Naturwissenschaften | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-13-520990-0 / 0135209900 |
| ISBN-13 | 978-0-13-520990-5 / 9780135209905 |
| Zustand | Neuware |
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