FREE SHIPPING BOTH WAYS
ON EVERY ORDER!
LIST PRICE:
$105.00

Sorry, this item is currently unavailable.

Foods : Experimental Perspectives

ISBN: 9780130212825 | 0130212822
Edition: 4th
Format: Hardcover
Publisher: Prentice Hall
Pub. Date: 1/1/2001

Why Rent from Knetbooks?

Because Knetbooks knows college students. Our rental program is designed to save you time and money. Whether you need a textbook for a semester, quarter or even a summer session, we have an option for you. Simply select a rental period, enter your information and your book will be on its way!

Top 5 reasons to order all your textbooks from Knetbooks:

  • We have the lowest prices on thousands of popular textbooks
  • Free shipping both ways on ALL orders
  • Most orders ship within 48 hours
  • Need your book longer than expected? Extending your rental is simple
  • Our customer support team is always here to help
SummaryTable of ContentsAuthor Biography
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 book focuses on the chemical and physical bases of food science that are... MORE
... MORE
Prefacexiii
1 RESEARCH PERSPECTIVES1(82)
Dimensions of Food Studies
3(14)
Consumers: Expectations and Concerns
3(3)
Career Opportunities
6(1)
Experimenting with Food
7(7)
Summary
14(1)
Study Questions
15(1)
Bibliography
15(2)
The Research Process
17(16)
Planning Experiments
17(7)
Conducting the Experiment
24(1)
Interpreting and Reporting Results
25(5)
Summary
30(1)
Study Questions
30(1)
Bibliography
31(2)
Sensory Evaluation
33(26)
The Importance of Evaluation
33(1)
Physiological Bases of Sensory Evaluation
34(3)
Sensory Characteristics of Food
37(3)
Sensory Panels
40(3)
Environment for Sensory Evaluation
43(1)
Sample Preparation and Presentation
44(1)
Types of Tests
45(3)
Preference and Acceptability
48(1)
Scorecards
48(7)
Summary
55(1)
Study Questions
55(1)
Bibliography
55(4)
Objective Evaluation
59(24)
General Guidelines
59(2)
Physical Methods
61(15)
Chemical Methods
76(2)
Summary
78(1)
Study Questions
79(1)
Bibliography
80(3)
2 PHYSICAL PERSPECTIVES83(38)
Water
85(12)
States of Water
85(7)
Water Activity
92(2)
Water in Food Preparation
94(1)
Summary
95(1)
Study Questions
95(1)
Bibliography
96(1)
Physical Aspects of Food Preparation
97(24)
Energy and Food
97(7)
The State of Matter
104(3)
Dispersions
107(10)
Summary
117(1)
Study Questions
118(1)
Bibliography
119(2)
3 CARBOHYDRATES121(108)
Overview of Carbohydrates
123(12)
Monosaccharides
123(2)
Disaccharides
125(2)
Oligosaccharides
127(1)
Polysaccharides
127(4)
Summary
131(1)
Study Questions
132(1)
Bibliography
132(3)
Monosaccharides, Disaccarides, and Sweeteners
135(26)
Physical Properties of Sugars
135(2)
Chemical Reactions
137(3)
Functional Properties of Sugars
140(1)
Food Applications
140(9)
Choosing Sweeteners
149(6)
Substituting Sweeteners
155(1)
Summary
156(1)
Study Questions
157(1)
Bibliography
158(3)
Starch
161(26)
Structure
161(4)
Functional Properties of Starch
165(8)
Examining Starches
173(10)
Rice and its Starch
183(1)
Summary
183(1)
Study Questions
184(1)
Bibliography
185(2)
Fiber and Plant Foods
187(42)
Fruits and Vegetables
187(6)
Fiber
193(1)
Gums
193(8)
Carbohydrate Structural Constituents
201(5)
Postharvest Changes and Storage
206(2)
Textural Changes During Preparation
208(2)
Pigments
210(12)
Flavor
222(2)
Summary
224(1)
Study Questions
225(1)
Bibliography
225(4)
4 LIPIDS229(38)
Overview of Fats and Oils
229(16)
Chemistry
231(3)
Structures of Fats in Foods
234(1)
Chrystallinity of Solid Fats
235(4)
Chemical Degradation
239(3)
Summary
242(1)
Study Questions
243(1)
Bibliography
243(2)
Fats and Oils in Food Products
245(22)
Steps in Manufacturing Food Fats
245(2)
Chemical Modifications
247(2)
Fats and Oils in the Marketplace
249(6)
Functional Roles of Fat
255(6)
Fat Replacements
261(2)
Summary
263(1)
Study Questions
263(1)
Bibliography
263(4)
5 PROTEINS267(184)
Overview of Proteins
269(14)
Composition
269(4)
Types of Proteins
273(1)
Electrical Charges
274(2)
Hydroysis
276(1)
Denaturation and Coagulation
276(2)
Functional Roles
278(1)
Summary
279(1)
Study Questions
280(1)
Bibliography
280(3)
Milk and Milk Products
283(30)
Components
283(5)
Processing
288(16)
Physical and Chemical Effects on Milk Products
304(2)
Effects of Heat on Cheese Products
306(1)
Foams
307(1)
Summary
308(1)
Study Questions
309(1)
Bibliography
310(3)
Meat, Fish, and Poultry
313(42)
Classification
313(1)
Structure
313(9)
Pigments
322(3)
Factors Affecting Quality
325(3)
Identifying Meat Cuts
328(1)
Preparation
329(9)
Modified Meat Products
338(2)
Soy Protein
340(3)
Gelatin
343(4)
Summary
347(2)
Study Questions
349(1)
Bibliography
349(6)
Eggs
355(26)
Formation
355(1)
Structure
355(2)
Composition
357(1)
Proteins
358(2)
Egg Quality
360(2)
Safety
362(1)
Preservation
363(2)
Functional Properties
365(6)
Foams
371(4)
Egg Substitutes
375(1)
Summary
376(1)
Study Questions
377(1)
Bibliography
377(4)
Dimensions of Baking
381(34)
Wheat Flour
381(18)
Roles of Ingredients
399(2)
Leavening
401(8)
Summary
409(1)
Study Questions
410(1)
Bibliography
411(4)
Baking Applications
415(36)
Quick Breads
415(6)
Yeast Breads
421(7)
Foam Cakes
428(6)
Shortened Cakes
434(8)
Pastry
442(2)
Summary
444(2)
Study Questions
446(1)
Bibliography
446(5)
6 FOOD SUPPLY PERSPECTIVES451(58)
Food Safety: Concerns and Controls
453(18)
Defining the Problem
453(1)
Microbiological Hazards
454(8)
Controlling Food Safety
462(2)
Some Commercial Approaches to Extend Shelf Life
464(2)
Summary
466(1)
Study Questions
467(1)
Bibliography
467(4)
Food Preservation
471(22)
Methods of Preservation (Commercial and Home)
471(18)
Summary
489(1)
Study Questions
490(1)
Bibliography
491(2)
Food Additives
493(16)
Overview
493(1)
Rationale
494(3)
Intentional Additives
497(10)
Summary
507(1)
Study Questions
507(1)
Bibliography
507(2)
Glossary509(10)
Index519
Margaret McWilliams is Professor Emeritus, California State University, Los Angeles.

Related Products


  • Foods : Experimental Perspectives
    Foods : Experimental Perspecti...
  • Foods : Experimental Perspectives
    Foods : Experimental Perspecti...
  • Foods : Experimental Perspectives
    Foods : Experimental Perspecti...
  • Foods : Experimental Perspectives
    Foods : Experimental Perspecti...
  • Foods : Experimental Perspectives
    Foods : Experimental Perspecti...
  • Outlines and Highlights for Foods : Experimental Perspectives by Margaret Mcwilliams, ISBN
    Outlines and Highlights for Fo...


Please wait while this item is added to your cart...