Foods : experimental perspectives / Margaret McWilliams.
Material type: TextPublication details: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005.Edition: 5th edDescription: xiv, 593 p. : ill. (some col.) ; 27 cmISBN:- 9780131425361
- 0131425366
- 664 MCW
- TX531 .M38 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 664 MCW (Browse shelf(Opens below)) | 1 | Available | 201861 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 664 MCW (Browse shelf(Opens below)) | 1 | Available | 201860 |
Includes bibliographical references and index.
Research perspectives -- Chapter 1.Dimension of food studies -- Chapter 2.The research process -- Chapter 3.Sensory evaluation -- Chapter 4.Objective evaluation -- 2.Physical perspectives -- Chapter 5.Water -- Chapter 6.Physical aspects of food preparation -- Chapter 7.Overview of carbohydrates -- Chapter 8.Monosaccharides, dissacharides, and sweetners -- Chapter 9.Starch -- Chapter 10.Fiber and plant foods -- 4.Lipids -- Chapter 11.OVerview of fats and oils -- Chapter 12.Fats and oils in food products -- Chapter 13.Overview of proteins -- Chapter 14.Milk and milk products -- Chapter 15.Meat, fish, and poultry -- Chapter 16.Eggs -- Chapter 17.Dimensions of baking -- Chapter 18.Baking applications -- 6.Food supply perseptives -- Chapter 19.Food safety: concerns and controls -- Chapter 20.Food preservation -- Chapter 21.Food additives.