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Table of Contents
Preface
Acknowledgments
Section I. Research Perspectives
Chapter 1. Dimensions of Food Studies
Chapter 2. The Research Process
CHAPTER 3. Sensory Evaluation
Chapter 4. Objective Evaluation
Section II. Physical Perspectives
Chapter 5. Water
Chapter 6. Physical Aspects of Food Preparation
Section III: Carbohydrates
Chapter 7. Overview of Carbohydrates
Chapter 8. Monosaccharides, Disaccharides, and Sweeteners
Chapter 9. Starch
Chapter 10: Fiber and Plant Foods
Section IV. Lipids
Chapter 11. Overview of Fats and Oils
Chapter 12. Fats and Oils in Food Products
Section V. Proteins
Chapter 13. Overview of Proteins
Chapter 14. Milk and Milk Products
Chapter 15. Meats, Fish, and Poultry
Chapter 16. Eggs
Chapter 17. Dimensions of Baking
Chapter 18. Baking Applications
Section VI: Food Supply Perspectives
Chapter 19. Food Safety: Concerns and Controls
Chapter 20. Food Preservation
Chapter 21. Food Additives
Glossary
Index