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OverviewFull Product DetailsAuthor: Margaret McWilliamsPublisher: Pearson Education Limited Imprint: Pearson Education Limited Edition: 7th edition Dimensions: Width: 18.00cm , Height: 0.10cm , Length: 18.60cm Weight: 0.012kg ISBN: 9781292020990ISBN 10: 1292020997 Pages: 600 Publication Date: 29 July 2013 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: In Print ![]() This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsPreface Glossary PART I. RESEARCH PERSPECTIVES1. Dimensions of Food Studies 2. The Research Process3. Sensory Evaluation4. Objective Evaluation PART II. PHYSICAL PERSPECTIVES5. Water6. Physical Aspects of Food Preparation PART III. CARBOHYDRATES7. Overview of Carbohydrates8. Monosaccharides, Disaccharides, and Sweeteners9. Starch10. Vegetables and Fruits PART IV. LIPIDS11. Overview of Fats and Oils12. Fats and Oils in Food Products PART V. PROTEINS13. Overview of Proteins14. Milk and Milk Products15. Meat, Fish, and Poultry PART VI. FOOD SUPPLY PERSPECTIVES 19. Food Safety Concerns and Controls20. Food Preservation21. Food Additives Bibliography IndexReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |