Foods: a scientific approach (3rd ed'97)

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Langue : Anglais

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Résumé de Foods: a scientific approach (3rd ed'97)

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. KEY TOPICS: Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

Sommaire de Foods: a scientific approach (3rd ed'97)

I. FOOD QUALITY.

1. Evaluation of Food.
2. Sensory Perception of Foods.
3. Measures and Weights.
4. Heating and Cooling Foods and Food Safety.

II. LIQUIDS AND CRYSTALS.

5. Water.
6. Coffee, Tea, and Cocoa Beverage.
7. Ice Crystals and Frozen Desserts.
8. Sugars, Alternative Sweeteners, and Confections.

III. STARCHES AND STARCHY FOODS.

9. Starches and Vegetable Gums.
10. Cereals.
11. Flour and Dough Formation.

IV. LEAVENING AGENTS AND BREADS.

12. Leavening Agents.
13. Quick Breads.
14. Yeast Breads.

V. FATS AND FAT-RICH FOODS.

15. Fats and Oils.
16. Emulsions.
17. Pastry.

VI. PROTEINS AND PROTEIN-RICH FOODS.

18. Introduction to Proteins.
19. Milk.
20. Cheese.
21. Eggs.
22. Meat.
23. Poultry.
24. Seafood.

VII. CAKES.

25. Shortened Cakes.
26. Sponge, Angel Food, and Chiffon Cakes.

VIII. PLANT FOODS.

27. Fruits.
28. Vegetables.
29. Legumes.

IX. GELS.

30. Gelatin Gels.
31. Fruit Pectin Gels

Commentaire de Foods: a scientific approach (3rd ed'97)

  • Extensive coverage of foods safety, pathogens, and elementary precautions in preventing foodbourne illnesses.
  • Very strong on sensory and instrumental methods of measuring food quality.
  • Includes the latest information on sugar and fat substitutes, vegetable gums, and biotechnology-derived products.
  • Line drawings, photographs, and tables of composition are included throughout the text.