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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.
- 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:
University of Tennesee, Knoxville, U.S.A.
University of Tennessee, Knoxville, U.S.A.
University of Nebraska, Lincoln, NE, USA
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