Experimental Food Science - 3rd Edition - ISBN: 9780121579203, 9780323140041

Experimental Food Science

3rd Edition

Series Volume Editors: Marjorie Penfield Ada Campbell
Series Editors: Steve Taylor
Hardcover ISBN: 9780121579203
eBook ISBN: 9780323140041
Imprint: Academic Press
Published Date: 28th October 1990
Page Count: 541
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Table of Contents

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.


Description

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.

Key Features

@introbul:Key Features @bul:* 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

Readership

Undergraduate and graduate students in experimental foods and dietetics.


Details

No. of pages:
541
Language:
English
Copyright:
© Academic Press 1990
Published:
Imprint:
Academic Press
eBook ISBN:
9780323140041

About the Series Volume Editors

Marjorie Penfield Series Volume Editor

Affiliations and Expertise

University of Tennesee, Knoxville, U.S.A.

Ada Campbell Series Volume Editor

Affiliations and Expertise

University of Tennessee, Knoxville, U.S.A.

About the Series Editors

Steve Taylor Series Editor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA