Foods: Experimental Perspectives

Margaret McWilliams

ISBN 10: 0131568531 / ISBN 13: 9780131568532

Edité par Pearson College Div, 2008

Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. N° de réf. du vendeur G0131568531I3N00

Synopsis :

Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

Quatrième 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

Détails bibliographiques

Titre : Foods: Experimental Perspectives
Éditeur : Pearson College Div
Date d'édition : 2008
Reliure : Hardcover
Etat : Good
Etat de la jaquette : No Jacket