Foods

Foods: experimental perspectives

by McWilliams, Margaret

Type Book
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This title will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-dat…

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Title Statements

  • Full title :Foods : experimental perspectives / Margaret McWilliams.

Summary

This title will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives.

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Edition Statements

  • Publication Date:2016.
  • Edition:Eighth edition

Publication Statements

  • Publisher(s):Prentice Hall
  • Place of Publication:Boston
  • Language:eng
  • Publication Date:2016.

Notes

Previous edition: 2014.

The Physical Object

  • Description:1 volume ; : 28 cm

Edition Identifiers

  • ISBN:9780134204581, 0134204581
  • oclc:on1062154121
  • Dewey Decimal:664.07

Subjects

Aliments -- Analyse Cooking Food -- Analysis Food -- Composition Technology

Writers

McWilliams, Margaret

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