Foods: Experimental Perspectives / Edition 7

Foods: Experimental Perspectives / Edition 7

by Margaret McWilliams
     
 

Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science’s foundational principles and most important emerging technologies. The text first surveys the consumer marketplace,

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Overview

Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science’s foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food’s physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through “Food for Thought” boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more.

Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)

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Product Details

ISBN-13:
9780137079292
Publisher:
Prentice Hall
Publication date:
01/24/2011
Edition description:
New Edition
Pages:
600
Sales rank:
319,717
Product dimensions:
8.60(w) x 10.90(h) x 1.00(d)

Table of Contents

Preface

PART I. RESEARCH PERSPECTIVES

1. Dimensions of Food Studies

2. The Research Process

3. Sensory Evaluation

4. Objective Evaluation

PART II. PHYSICAL PERSPECTIVES

5. Water

6. Physical Aspects of Food Preparation

PART III. CARBOHYDRATES

7. Overview of Carbohydrates

8. Monosaccharides, Disaccharides, and Sweeteners

9. Starch

10. Vegetables and Fruits

PART IV. LIPIDS

11. Overview of Fats and Oils

12. Fats and Oils in Food Products

PART V. PROTEINS

13. Overview of Proteins

14. Milk and Milk Products

15. Meat, Fish, and Poultry

PART VI. FOOD SUPPLY PERSPECTIVES

19. Food Safety Concerns and Controls

20. Food Preservation

21. Food Additives

Glossary

Bibliography

Index

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