Foods: Experimental Perspectives by Margaret McWilliams (Hardback, 2011)

Pearson Education (US), Prentice Hall

013707929x

9780137079292

99851712

Margaret Mcwilliams

Hardback

English

Business, Economy & Industry

Textbook

1296g

278mm

215mm

Upper Saddle River

27mm

Preface PART I. RESEARCH PERSPECTIVES 1. Dimensions of Food Studies 2. The Research Process 3. Sensory Evaluation 4. Objective Evaluation PART II. PHYSICAL PERSPECTIVES 5. Water 6. Physical Aspects of Food Preparation PART III. CARBOHYDRATES 7. Overview of Carbohydrates 8. Monosaccharides, Disaccharides, and Sweeteners 9. Starch 10. Vegetables and Fruits PART IV. LIPIDS 11. Overview of Fats and Oils 12. Fats and Oils in Food Products PART V. PROTEINS 13. Overview of Proteins 14. Milk and Milk Products 15. Meat, Fish, and Poultry PART VI. FOOD SUPPLY PERSPECTIVES 19. Food Safety Concerns and Controls 20. Food Preservation 21. Food Additives Glossary Bibliography Index

600

Illustrations

10/01/2011

7th Revised Edition

Business, Accounting & Vocational: Textbooks & Study Guides

United States