This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Key Features * Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods * Suggested exercises at the end of each chapter provide students with needed experience in designing experiments * Extensive bibliographies of food science literature * Appendix of basic formulas and procedures(1982) investigated the effect of variation in frying fat temperature on the composition and yield of chicken thighs. ... of growing popularity in fast-food restaurants, were broiled (216 i 4AdC) in a convection oven or heated in a conventional oven atanbsp;...
|Title||:||Experimental Food Science|
|Publisher||:||Academic Press - 2012-12-02|