Experimental Foods is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills.

Experimental Foods promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment.

Contents

1. Basic Techniques
2. Sensory Testing
3. Introduction to Objective Testing
4. Water and Dispersions
5. Crystallization
6. Starch
7. Fruits and Vegetables
8. Fats and Oils
9. Dairy Products
10. Meats, Fish, and Poultry
11. Eggs
12. Leavening Agents
13. Breads
14. Shortened Cakes
15. Pastry
16. Food Preservation

Index

Also available:
Foods: Experimental Perspectives

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