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Author:   Margaret McWilliams
Publisher:   Pearson Education Limited
Imprint:   Pearson Education Limited
Edition:   7th edition
Dimensions:   Width: 18.00cm , Height: 0.10cm , Length: 18.60cm
Weight:   0.012kg
ISBN:  

9781292020990

ISBN 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  
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Table of Contents

Preface 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 Index

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