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

Experimental Food Science

3rd Edition

Series Volume Editors: Marjorie Penfield Ada Campbell
Series Editors: Steve Taylor
eBook ISBN: 9780323140041
Imprint: Academic Press
Published Date: 28th October 1990
Page Count: 541
Tax/VAT will be calculated at check-out Price includes VAT (GST)
20% off
20% off
20% off
20% off
118.14
94.51
72.95
58.36
54.95
43.96
43.99
35.19
Unavailable
Price includes VAT (GST)
DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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

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

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