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

Experimental Food Science

3rd Edition

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Series Volume Editors: Marjorie Penfield Ada Campbell
Series Editor: Steve Taylor
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.


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.

Key Features

  • 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


No. of pages:
© Academic Press 1990
28th October 1990
Academic Press
eBook ISBN:

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About the Series Volume Editors

Marjorie Penfield

Affiliations and Expertise

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

Ada Campbell

Affiliations and Expertise

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

About the Series Editor

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA