Foods
Experimental Perspectives
Seiten
2004
|
5th edition
Pearson (Verlag)
978-0-13-142536-1 (ISBN)
Pearson (Verlag)
978-0-13-142536-1 (ISBN)
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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.
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 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.
| Erscheint lt. Verlag | 26.8.2004 |
|---|---|
| Sprache | englisch |
| Maße | 260 x 260 mm |
| Gewicht | 1317 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-13-142536-6 / 0131425366 |
| ISBN-13 | 978-0-13-142536-1 / 9780131425361 |
| Zustand | Neuware |
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