Laboratory Manual for Foods
Pearson (Verlag)
978-0-13-215808-4 (ISBN)
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Foods: Experimental Perspectives, 7/e
Margaret McWilliams Ph.D., R.D., Professor Emeritus, California State University, Los Angeles
ISBN: 013707929X
Contents
Preface
Chapter 1 Basic Techniques
Experiment 1.1. Accuracy of Home Measures
Chapter 2 Sensory Testing
Experiment 2.1. Sensory Evaluation
Chapter 3 Introduction to Objective Testing
Experiment 3.1. Using Objective Equipment
Chapter 4 Water and Dispersions
Experiment 4.1. Water and Dispersions
Chapter 5 Crystallization, Sugar, and Sweeteners
Experiment 5.1. Crystalline Candies
Experiment 5.2. Variables Influencing Ice Creams
Experiment 5.3. Baking Performance of Sweeteners
Chapter 6 Starch
Experiment 6.1. Starch Pastes and Gels
Experiment 6.1. Starch-Thickened Puddings
Chapter 7 Fruits and Vegetables
Experiment 7.1. Pigments
Experiment 7.2. Sensory Qualities of Vegetables
Experiment 7.3. Texture of Vegetables and Fruits
Chapter 8 Fats and Oils
Experiment 8.1. Melting Points and Composition
Experiment 8.2. Smoke Point, Frying, and Absorption
Experiment 8.3. Fats in Pastry
Experiment 8.4. Flavor and Emulsification of Oils
Chapter 9 Dairy Products
Experiment 9.1. Coagulation of Milk
Experiment 9.2. Clotting of Milk
Experiment 9.3. Foams
Experiment 9.4. Cheese and Sour Cream
Chapter 10 Meats, Fish, and Poultry
Experiment 10.1. Soy Protei n Substitutes
Experiment 10.2. Equipment Variations
Experiment 10.3. Meat Tenderizers and Acid
Experiment 10.4. Roasting Meat
Experiment 10.5. Baked Fish or Chicken
Experiment 10.6. Tofu
Chapter 11 Eggs
Experiment 11.1. Eggs in the Shell
Experiment 11.2. Eggs out of the Shell
Experiment 11.3. Custards
Experiment 11.4. Hollandaise Sauce
Experiment 11.5. Egg White Foams
Experiment 11.6. Angel Food Cake
Chapter 12 leavening Agents
Experiment 12.1. Yeast
Experiment 12.2. Chemical Reactions
Experiment 12.3. Use of Nonbiological Leavening Agents
Chapter 13 Breads
Experiment 13.1. Wheat Gluten
Experiment 13.2. Yeast Breads
Experiment 13.3. Factors Influencing Muffins
Experiment 13.4. Characteristics of Biscuits
Experiment 13.5. Factors Influencing Pancakes
Experiment 13.6. Flours from Various Cereals
Chapter 14 Shortened Cakes
Experiment 14.1. Methods of Mixing Shortened Cakes
Experiment 14.2. Varying Ingredients in Shortened Cakes
Chapter 15 Pastry
Experiment 15.1. Factors Influencing Pastry Quality
Experiment 15.2. Factors Influencing Soaking of Pastry
Chapter 16 Food Preservation
Experiment 16.1. Preserving by Freezing
Experiment 16.2. Drying of Foods
Experiment 16.3. Jelly
Appendix A Template for Line-Spread Test 335
Appendix B Essentials of the Metric System 339
Appendix C Temperature Conversions 343
Appendix D Average Weight of a Measured Cup of Selected Foods 345
Appendix E Suggested Sources: Ingredients and Equipment 349
Appendix F Examples of Bibliographic Style 353
| Erscheint lt. Verlag | 7.6.2011 |
|---|---|
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 862 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Wirtschaft | |
| ISBN-10 | 0-13-215808-6 / 0132158086 |
| ISBN-13 | 978-0-13-215808-4 / 9780132158084 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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