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No library readings
This is a resource for the assessment of food sensory qualities.
Part IV: Leavening Agents (pp. 75–92) in:
This is a resource of a text about the use of flours and breads with their relation to health.
This reading gives an introduction to breadmaking and identifying sensory qualities of breads.
Part I: Introduction to Breadmaking, Part II: Breadmaking: An Overview (pp. 1–31); Part III: Bread Sensory Quality, Shelf Life and Safety (pp. 521–531) in: Breadmaking: Improving Quality
This reading gives an introduction to the background of the enzymatic browning of fruits.
Chapter 10, pp. 401–418 in: Biochemistry of Foods
This reading gives some background of food science, reviewing cooking and preservation of fruits and vegetables.
Chapters 1 and 2 in: FOOD SCIENCE, FOOD TECHNOLOGY, AND NUTRITION
This resource is a textbook studying phytochemicals in vegetables in raw and cooked vegetables.
This reading gives an introduction to meat and meat processing with a focus on dry meat processing and nitrites/nitrates used in meat processing.
Chapters 3 and 7 in: Meat and Meat Processing
This reading gives a physician’s perspective on food preparation and consumption with the connection to health.
Chapters 5-7 in: Eating Well, Living Better
No library readings
