Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
Preface
1. Dimensions of Food Studies
2. The Research Process
3. Sensory Evaluation
4. Objective Evaluation
PART II. PHYSICAL PERSPECTIVES
5. Water
6. Physical Aspects of Food Preparation
PART III. CARBOHYDRATES
7. Overview of Carbohydrates
8. Monosaccharides, Disaccharides, and Sweeteners
9. Starch
10. Vegetables and Fruits
PART IV. LIPIDS
11. Overview of Fats and Oils
12. Fats and Oils in Food Products
PART V. PROTEINS
13. Overview of Proteins
14. Milk and Milk Products
15. Meat, Fish, and Poultry
PART VI. FOOD SUPPLY PERSPECTIVES
19. Food Safety Concerns and Controls
20. Food Preservation
21. Food Additives
Glossary
Bibliography
Index
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.