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Foods : Experimental Perspectives
ISBN: 9780135209905 | 0135209900
Format: HardcoverPublisher: Prentice Hall
Pub. Date: 10/1/1996
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This revision has been written to provide a sound scientific foundation in food science and to integrate consumer goals with the technical problems that must be solved by food scientists and technologists as they work to bring commercially viable products to the marketplace.
| Introduction | p. 3 |
| The Research Process | p. 15 |
| Sensory Evaluation | p. 33 |
| Objective Evaluation | p. 69 |
| Physics and Food | p. 99 |
| Water | p. 129 |
| Overview of Carbohydrates | p. 141 |
| Monosaccharides, Disaccharides, and Sweeteners | p. 155 |
| Starch | p. 183 |
| Fiber and Plant Foods | p. 215 |
| Fats and Oils | ... MORE |
| Overview of Proteins | p. 315 |
| Milk and Milk Products | p. 331 |
| Meats, Fish, Poultry, and Gelatin | p. 365 |
| Eggs | p. 417 |
| Dimensions of Baking | p. 449 |
| Baking Applications | p. 487 |
| Food Safety | p. 529 |
| Food Preservation | p. 541 |
| Food Additives | p. 567 |
| Glossary | p. 585 |
| Index | p. 595 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
