Foods

Experimental Perspectives

Margaret McWilliams Ph.D. R.D. Professor Emeritus (Autor)

Buch | Hardcover

624 Seiten

2001 | 4th edition
Pearson (Verlag)
978-0-13-021282-5 (ISBN)

Titel erscheint in neuer Auflage

Artikel merken

This text is designed for courses in food science and experimental foods. The book covers: food safety, with an in-depth examination of food-borne illnesses; genetically-modified foods; fat substitutes; applications of alternatives sweeteners; and each of the basic food components.

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.

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 Products.
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.

Erscheint lt. Verlag	14.5.2001
Sprache	englisch
Maße	209 x 261 mm
Gewicht	1210 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-13-021282-2 / 0130212822
ISBN-13	978-0-13-021282-5 / 9780130212825
Zustand	Neuware