Foods: Experimental Perspectives - Couverture rigide

McWilliams Ph.D. R.D. Professor Emeritus, Margaret

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9780130212825: Foods: Experimental Perspectives

Couverture rigide

ISBN 10 : 0130212822 ISBN 13 : 9780130212825

Editeur : Pearson, 2000

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Book by McWilliams Margaret

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

Quatri�me de couverture :

The fourth edition of Foods: Experimental Perspective incorporates the most recent research in food science and technology. Special emphasis is given to the scientific principles involved in creating food products and to the needs and concerns of consumers.

Key features include:

Food safety and an in-depth examination of food-borne illnesses
Exploration of genetically-modified foods
Discussion of fat substitutes
Applications of alternatives sweeteners in today's foods
Thorough overviews of each of the basic food components:
- Carbohydrates
- Fats and oils
- Proteins
- Water
Clear definitions of technical terms
Study questions
Running glossary

Pr�sentation de l'�diteur :

For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments.

This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning.

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.