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Author:   Margaret McWilliams ,  Margaret McWilliams
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   8th edition
Dimensions:   Width: 22.00cm , Height: 2.50cm , Length: 28.00cm
Weight:   1.365kg
ISBN:  

9780134204581

ISBN 10:   0134204581
Pages:   560
Publication Date:   26 January 2016
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

1. Today’s Food Scene Part I: Physical Perspectives 2. Water 3. Physical Aspects of Food Preparation Part II: Carbohydrates 4. Overview of Carbohydrates 5. Monosaccharides, Disaccharides, and Sweeteners 6. Starch 7. Vegetables and Fruits Part III--Lipids 8. Overview of Fats and Oils 9. Fats and Oils in Food Products Part IV: Proteins 10. Overview of Proteins 11. Milk and Milk Products 12. Meat, Fish, and Poultry 13. Eggs 14. Dimensions of Baking 15. Baking Applications Part V: Food Supply Perspectives 16. Food Safety Concerns and Controls 17. Food Preservation 18.  Food Additives Part VI: Research Perspectives 19. The Research Process 20. Sensory Evaluation 21. Objective Evaluation Glossary Appendix: Metrics Index

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Author Information

Margaret McWilliams, Ph.D., RDN, is Professor Emerita at California State University–Los Angeles. There, she taught food science and served as Department Chair and Program Director of the Coordinated Dietetics Program, which she co-founded. Dr. McWilliams earned her B.S. and M.S. degrees at Iowa State University and her Ph.D. at Oregon State University. She belongs to many professional organizations, including the Institute of Food Technologists and the Academy of Nutrition and Dietetics. Her current texts include: Food Around the World: A Cultural Perspective, Fourth Edition, 2014 (Prentice Hall); Experimental Foods Laboratory Manual, Eighth Edition, 2008 (Prentice Hall); Food Fundamentals, Tenth Edition, 2012 (Prentice Hall); Illustrated Guide to Food Preparation, Eleventh Edition, 2012 (Prentice Hall); and Fundamentals of Meal Management, 2005 (Prentice Hall).

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