Introductory foods /

• Bennion, Marion, 1925-
• Scheule, Barbara.

• Food
• Cookery

• Pearson/Prentice Hall,

• 0131100017

• Includes bibliographical references and index.
• I. INTRODUCTION. 1. Food Choices and Sensory Characteristics. 2. Food Economics and Convenience. 3. Food Safety. 4. Food Regulations and Standards. II. PRINCIPLES OF COOKERY. 5. Back to Basics. 6. Heat Transfer in Cooking. 7. Microwave Cooking. 8. Seasoning and Flavoring Materials. 9. Food Composition. III. FATS, FRYING AND EMULSIONS. 10. Fats, Frying and Emulsions. IV. SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAIN. 11. Sweeteners and Sugar Cookery. 12. Frozen Desserts. 13. Starch. 14. Pasta And Cereal Grains. V. BAKERY PRODUCTS. 15. Batters and Dough. 16. Quick Breads. 17. Yeast Breads. 18. Cakes and Cookies. 19. Pastry. VI. VEGETABLES, FRUITS AND SALADS. 20. Vegetables and Vegetable Preparation. 21. Fruits and Fruit Preparation. 22. Salads and Gelatin. VII. DAIRY PRODUCTS AND EGGS. 23. Milk and Milk Products. 24. Eggs and Egg Cookery. VIII. MEAT, POULTRY AND SEAFOOD. 25. Meat and Meat Cookery. 26. Poultry. 27. Seafood. IX. BEVERAGES. 28. Beverages. X. FOOD PRESERVATION. 29. Food Preservation and Packaging. 30. Food Preservation by Freezing and Canning.

• Essentials of food science
• Baked products science technology and practice
• Dehydration of foods
• Food processing and nutrition
• Milk and milk products technology chemistry and microbiology
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Sensory evaluation of food principles and practices
• Food processing technology principles and practice
• Gel electrophoresis of proteins a practical approach
• Analytical chemistry of foods
• Food industry briefing HACCP
• Shelf life evaluation of foods
• McCance and Widdowsons the composition of foods
• Guidelines for sensory analysis in food product development and quality control
• Human nutrition
• Shelf life of foods guidelines for its determination and prediction
• HACCP a practical aproach
• Experimental food science
• Sensory evaluation of food theory and practice
• science of food
• Human nutrition a health perspective
• Hygiene for management a text for food hygiene courses
• Human nutrition and dietetics
• Essential statistics
• Questionnaire design interviewing and attitude measurement