Description

Book Synopsis


Table of Contents
1. Today’s Food Scene Part I: Physical Perspectives 2. Water 3. Physical Aspects of Food Preparation Part II: Carbohydrates 4. Overview of Carbohydrates 5. Monosaccharides, Disaccharides, and Sweeteners 6. Starch 7. Vegetables and Fruits Part III--Lipids 8. Overview of Fats and Oils 9. Fats and Oils in Food Products Part IV: Proteins 10. Overview of Proteins 11. Milk and Milk Products 12. Meat, Fish, and Poultry 13. Eggs 14. Dimensions of Baking 15. Baking Applications Part V: Food Supply Perspectives 16. Food Safety Concerns and Controls 17. Food Preservation 18. Food Additives Part VI: Research Perspectives 19. The Research Process 20. Sensory Evaluation 21. Objective Evaluation Glossary Appendix: Metrics Index

Foods Experimental Perspectives

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    A Hardback by Margaret McWilliams

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      Publisher: Pearson Education (US)
      Publication Date: Publication Date: 26/01/2016
      ISBN13: 9780134204581, 978-0134204581
      ISBN10: 0134204581

      Description

      Book Synopsis


      Table of Contents
      1. Today’s Food Scene Part I: Physical Perspectives 2. Water 3. Physical Aspects of Food Preparation Part II: Carbohydrates 4. Overview of Carbohydrates 5. Monosaccharides, Disaccharides, and Sweeteners 6. Starch 7. Vegetables and Fruits Part III--Lipids 8. Overview of Fats and Oils 9. Fats and Oils in Food Products Part IV: Proteins 10. Overview of Proteins 11. Milk and Milk Products 12. Meat, Fish, and Poultry 13. Eggs 14. Dimensions of Baking 15. Baking Applications Part V: Food Supply Perspectives 16. Food Safety Concerns and Controls 17. Food Preservation 18. Food Additives Part VI: Research Perspectives 19. The Research Process 20. Sensory Evaluation 21. Objective Evaluation Glossary Appendix: Metrics Index

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