Foods: experimental perspectives

by McWilliams, Margaret

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Title Statements

Full title :Foods : experimental perspectives / Margaret McWilliams, Ph. D., R.D., Professor Emerita, California State University, Los Angeles.

Edition Statements

Publication Date:2017
Edition:Eighth edition

Publication Statements

Publisher(s):Pearson
Place of Publication:Boston
Language:eng
Publication Date:2017

The Physical Object

Description:xxiii, 536 pages : : illustrations (chiefly color) ; : 28 cm

Edition Identifiers

ISBN:9780134204581, 0134204581
oclc:ocn921310828
LC Classification:TX531
Dewey Decimal:664/.07

Part I. Physical Perspectives. Water -- Physical Aspects of Food Preparation.

Part II. Carbohydrates. Overview of Carbohydrates -- Monosaccharides, Disaccharides, and Sweeteners -- Starch -- Vegetables and Fruits.

Part III. Lipids. Overview of Fats and Oils -- Fats and Oils in Food Products.

Part IV. Proteins. Overview of Proteins -- Milk and Milk Products -- Meat, Fish, and Poultry -- Eggs -- Dimensions of Baking -- Baking Applications -- Food Additives.

Part V. Food supply perspectives. Food safety concerns and controls -- Food preservation -- Food additives

Part VI. Research Perspectives. The Research Process -- Sensory Evaluation -- Objective Evaluation.