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Food fundamentals / / Margaret McWilliams
| Food fundamentals / / Margaret McWilliams |
| Autore | McWilliams Margaret |
| Edizione | [Tenth edition.] |
| Pubbl/distr/stampa | Harlow, England : , : Pearson Education, Limited, , [2014] |
| Descrizione fisica | 1 online resource (72 pages) : illustrations (some color) |
| Disciplina | 641 |
| Collana | Always Learning |
| Soggetto topico | Cooking |
| ISBN | 1-292-05440-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover -- Table of Contents -- 1. Food for Today -- 2. Nutrition and Food -- 3. Food Safety -- 4. Factors in Food Preparation -- 5. Vegetables -- 6. Fruits -- 7. Salads and Salad Dressings -- 8. Fats and Oils -- 9. Carbohydrates: Sugar -- 10. Carbohydrates: Starches and Cereals -- 11. Proteins: Milk and Cheese -- 12. Proteins: Eggs -- 13. Proteins: Meats, Poultry, and Fish -- 14. Leavening Agents -- 15. Basics of Batters and Doughs -- 16. Breads -- 17. Cakes, Cookies, and Pastries -- 18. Beverages -- 19. Preserving Food -- 20. Appendix: The Metric System -- 21. Appendix: Some Food Additives -- 22. Glossary -- Index. |
| Record Nr. | UNINA-9910153062403321 |
McWilliams Margaret
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| Harlow, England : , : Pearson Education, Limited, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Foods : experimental perspectives / / Margaret McWilliams
| Foods : experimental perspectives / / Margaret McWilliams |
| Autore | McWilliams Margaret |
| Edizione | [Seventh, Pearson new international edition.] |
| Pubbl/distr/stampa | Harlow, Essex : , : Pearson, , [2014] |
| Descrizione fisica | 1 online resource (586 pages) : illustrations, photographs |
| Disciplina | 664.07 |
| Collana | Always learning |
| Soggetto topico | Food - Analysis |
| ISBN | 1-292-03424-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover -- Table of Contents -- Glossary -- 1. Dimensions of Food Studies -- 2. The Research Process -- 3. Sensory Evaluation -- 4. Objective Evaluation -- 5. Water -- 6. Physical Aspects of Food Preparation -- 7. Overview of Carbohydrates -- 8. Monosaccharides, Disaccharides, and Sweeteners -- 9. Starch -- 10. Vegetables and Fruits -- 11. Overview of Fats and Oils -- 12. Fats and Oils in Food Products -- 13. Overview of Proteins -- 14. Milk and Milk Products -- 15. Meats, Fish, and Poultry -- 16. Eggs -- 17. Dimensions of Baking -- 18. Baking Applications -- 19. Food Safety Concerns and Controls -- 20. Food Preservation -- 21. Food Additives -- Color Plates -- Index. |
| Record Nr. | UNINA-9910153127703321 |
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McWilliams Margaret
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| Harlow, Essex : , : Pearson, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||