Foods : experimental perspectives / Margaret McWilliams.
Material type:
TextPublisher: Harlow, England : Pearson, [2014]Copyright date: ©2014Edition: 7th edition; 7th editionDescription: ii, 589 pages : illustrations (black and white) ; 28 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781292020990 (pbk.) :; 1292020997Subject(s): Food -- Composition | Food -- Analysis | Cooking | Technology | TechnologyDDC classification: 664'.07 Summary: This title will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Book
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 664.07 MAC (Browse shelf(Opens below)) | Available | 06544444 |
Previous edition: Upper Saddle River, N.J.; Harlow: Prentice Hall, 2007.
Includes bibliographical references and index.
This title will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives.
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