Nutrition & Wellness for Life, 5th Edition, Food Science Experiments Manual
The Food Science Experiments Manual features labs to aid student discovery of the science behind changes in food during preparation and storage. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the responses for grading.
Access Workbook activities by clicking the Resources icon on the left hand menu in the viewer.Table of Contents
Abbreviated Contents
Nutrition & Wellness for Life, 5th Edition, Food Science Experiments Manual
- Front Matter
- Part 1 Getting Started
- Part 2 Food Storage and Safety
- Part 3 Food Preparation Techniques
- Part 4 Science and Preparation of Baked Goods
- 15 - The Maillard Reaction
- 16 - Effect of Oven Temperature on Quality of Baked Goods
- 17 - Action of Leavening Agents
- 18 - Effect of Fats on Quality of Baked Goods
- 19 - Effect of Mixing on Quick Bread Quality
- 20 - Effect of Flour Type on Quick Bread Quality
- 21 - Effect of Cooking Time and Conditions on Pasta Quality
- Part 5 Science and Preparation of Fruits and Vegetables
- Part 6 Science and Preparation of Milk and Dairy Products
- Part 7 Science and Preparation of Meats
- Part 8 Exploring the Science of Food on Your Own