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Foods: Experimental Perspectives, 8th edition

Published by Pearson (January 26, 2016) © 2017

  • Margaret McWilliams California State University, Los Angeles
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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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