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Foods : Experimental Perspectives - MCWILLIAMS - Compare Price

Foods : Experimental Perspectives - MCWILLIAMS
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Foods : Experimental Perspectives - MCWILLIAMS:

The fourth edition of Foods: Experimental Perspective incorporates the most recent research in food science and technology.

Special emphasis is given to the scientific principles involved in creating food products and to the needs and concerns of consumers.

Key features include: Food safety and an in-depth examination of food-borne illnesses Exploration of genetically-modified foods Discussion of fat substitutes Applications of alternatives sweeteners in today's foods Thorough overviews of each of the basic food components: Carbohydrates Fats and oils Proteins Water Clear definitions of technical terms Study questions Running glossary 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.


Foods : Experimental Perspectives - MCWILLIAMS
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1. Bunches of Books
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$55.00 Foods : Experimental Perspectives - MCWILLIAMS
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2. Cooking.com
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$74.40 Foods: Experimental Perspectives
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