Book sale: Save up to 25% on print and eBooks. No promo code needed.
Save up to 25% on print and eBooks.
Experimental Food Science
3rd Edition - October 28, 1990
Editors: Marjorie P. Penfield, Steve Taylor, Ada Marie Campbell
eBook ISBN:9780323140041
9 7 8 - 0 - 3 2 3 - 1 4 0 0 4 - 1
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research… Read more
Purchase options
LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix.
Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods
Suggested exercises at the end of each chapter provide students with needed experience in designing experiments
Extensive bibliographies of food science literature
Appendix of basic formulas and procedures
Undergraduate and graduate students in experimental foods and dietetics
Food Experimentation: Food Experimentation. Planning the Experiment. Evaluating Food by Objective Methods. Evaluating Food by Sensory Methods. Preparing the Report. Food Science Today: Introduction to Food Science. Eggs. Milk and Milk Products. Meat. Poultry. Fish. Food Microbiology. Food Preservation. Fruits and Vegetables. Fats and Their Lipid Constituents. Starch. Flour. Leavening Agents. Yeast Breads. Quick Breads, Extruded Foods, and Pasta. Shortened Cakes. Pastry and Cookies. Sugars and Alternative Sweetners. Crystallization. Appendixes: Basic Formulas and Procedures. Conversion Tables for Oven Temperatures. Sources of Equipment. Improvised Tests. Table for Sensory Difference Tests. Each chapter includes references. Index.