Foods : Experimental Perspectives / Edition 4

Foods : Experimental Perspectives / Edition 4

by Margaret McWilliams
     
 

ISBN-10: 0130212822

ISBN-13: 9780130212825

Pub. Date: 06/12/2000

Publisher: Prentice Hall Professional Technical Reference

Key features include:

  • Food safety and an in-depth examination of food-borne illnesses
  • Exploration of genetically-modified foods
  • Discussion of fat substitutes
  • Applications of alternatives sweeteners in today's foods
  • Thorough overviews of each of the basic food components:

    Overview

    Key features include:

    • Food safety and an in-depth examination of food-borne illnesses
    • Exploration of genetically-modified foods
    • Discussion of fat substitutes
    • Applications of alternatives sweeteners in today's foods
    • Thorough overviews of each of the basic food components:
      • Carbohydrates
      • Fats and oils
      • Proteins
      • Water
    • Clear definitions of technical terms
    • Study questions
    • Running glossary

    Product Details

    ISBN-13:
    9780130212825
    Publisher:
    Prentice Hall Professional Technical Reference
    Publication date:
    06/12/2000
    Edition description:
    Older Edition
    Pages:
    530
    Product dimensions:
    7.24(w) x 9.25(h) x 0.47(d)

    Table of Contents

    Preface xiii
    1 RESEARCH PERSPECTIVES 1(82)
    Dimensions of Food Studies
    3(14)
    Consumers: Expectations and Concerns
    3(3)
    Career Opportunities
    6(1)
    Experimenting with Food
    7(7)
    Summary
    14(1)
    Study Questions
    15(1)
    Bibliography
    15(2)
    The Research Process
    17(16)
    Planning Experiments
    17(7)
    Conducting the Experiment
    24(1)
    Interpreting and Reporting Results
    25(5)
    Summary
    30(1)
    Study Questions
    30(1)
    Bibliography
    31(2)
    Sensory Evaluation
    33(26)
    The Importance of Evaluation
    33(1)
    Physiological Bases of Sensory Evaluation
    34(3)
    Sensory Characteristics of Food
    37(3)
    Sensory Panels
    40(3)
    Environment for Sensory Evaluation
    43(1)
    Sample Preparation and Presentation
    44(1)
    Types of Tests
    45(3)
    Preference and Acceptability
    48(1)
    Scorecards
    48(7)
    Summary
    55(1)
    Study Questions
    55(1)
    Bibliography
    55(4)
    Objective Evaluation
    59(24)
    General Guidelines
    59(2)
    Physical Methods
    61(15)
    Chemical Methods
    76(2)
    Summary
    78(1)
    Study Questions
    79(1)
    Bibliography
    80(3)
    2 PHYSICAL PERSPECTIVES 83(38)
    Water
    85(12)
    States of Water
    85(7)
    Water Activity
    92(2)
    Water in Food Preparation
    94(1)
    Summary
    95(1)
    Study Questions
    95(1)
    Bibliography
    96(1)
    Physical Aspects of Food Preparation
    97(24)
    Energy and Food
    97(7)
    The State of Matter
    104(3)
    Dispersions
    107(10)
    Summary
    117(1)
    Study Questions
    118(1)
    Bibliography
    119(2)
    3 CARBOHYDRATES 121(108)
    Overview of Carbohydrates
    123(12)
    Monosaccharides
    123(2)
    Disaccharides
    125(2)
    Oligosaccharides
    127(1)
    Polysaccharides
    127(4)
    Summary
    131(1)
    Study Questions
    132(1)
    Bibliography
    132(3)
    Monosaccharides, Disaccarides, and Sweeteners
    135(26)
    Physical Properties of Sugars
    135(2)
    Chemical Reactions
    137(3)
    Functional Properties of Sugars
    140(1)
    Food Applications
    140(9)
    Choosing Sweeteners
    149(6)
    Substituting Sweeteners
    155(1)
    Summary
    156(1)
    Study Questions
    157(1)
    Bibliography
    158(3)
    Starch
    161(26)
    Structure
    161(4)
    Functional Properties of Starch
    165(8)
    Examining Starches
    173(10)
    Rice and its Starch
    183(1)
    Summary
    183(1)
    Study Questions
    184(1)
    Bibliography
    185(2)
    Fiber and Plant Foods
    187(42)
    Fruits and Vegetables
    187(6)
    Fiber
    193(1)
    Gums
    193(8)
    Carbohydrate Structural Constituents
    201(5)
    Postharvest Changes and Storage
    206(2)
    Textural Changes During Preparation
    208(2)
    Pigments
    210(12)
    Flavor
    222(2)
    Summary
    224(1)
    Study Questions
    225(1)
    Bibliography
    225(4)
    4 LIPIDS 229(38)
    Overview of Fats and Oils
    229(16)
    Chemistry
    231(3)
    Structures of Fats in Foods
    234(1)
    Chrystallinity of Solid Fats
    235(4)
    Chemical Degradation
    239(3)
    Summary
    242(1)
    Study Questions
    243(1)
    Bibliography
    243(2)
    Fats and Oils in Food Products
    245(22)
    Steps in Manufacturing Food Fats
    245(2)
    Chemical Modifications
    247(2)
    Fats and Oils in the Marketplace
    249(6)
    Functional Roles of Fat
    255(6)
    Fat Replacements
    261(2)
    Summary
    263(1)
    Study Questions
    263(1)
    Bibliography
    263(4)
    5 PROTEINS 267(184)
    Overview of Proteins
    269(14)
    Composition
    269(4)
    Types of Proteins
    273(1)
    Electrical Charges
    274(2)
    Hydroysis
    276(1)
    Denaturation and Coagulation
    276(2)
    Functional Roles
    278(1)
    Summary
    279(1)
    Study Questions
    280(1)
    Bibliography
    280(3)
    Milk and Milk Products
    283(30)
    Components
    283(5)
    Processing
    288(16)
    Physical and Chemical Effects on Milk Products
    304(2)
    Effects of Heat on Cheese Products
    306(1)
    Foams
    307(1)
    Summary
    308(1)
    Study Questions
    309(1)
    Bibliography
    310(3)
    Meat, Fish, and Poultry
    313(42)
    Classification
    313(1)
    Structure
    313(9)
    Pigments
    322(3)
    Factors Affecting Quality
    325(3)
    Identifying Meat Cuts
    328(1)
    Preparation
    329(9)
    Modified Meat Products
    338(2)
    Soy Protein
    340(3)
    Gelatin
    343(4)
    Summary
    347(2)
    Study Questions
    349(1)
    Bibliography
    349(6)
    Eggs
    355(26)
    Formation
    355(1)
    Structure
    355(2)
    Composition
    357(1)
    Proteins
    358(2)
    Egg Quality
    360(2)
    Safety
    362(1)
    Preservation
    363(2)
    Functional Properties
    365(6)
    Foams
    371(4)
    Egg Substitutes
    375(1)
    Summary
    376(1)
    Study Questions
    377(1)
    Bibliography
    377(4)
    Dimensions of Baking
    381(34)
    Wheat Flour
    381(18)
    Roles of Ingredients
    399(2)
    Leavening
    401(8)
    Summary
    409(1)
    Study Questions
    410(1)
    Bibliography
    411(4)
    Baking Applications
    415(36)
    Quick Breads
    415(6)
    Yeast Breads
    421(7)
    Foam Cakes
    428(6)
    Shortened Cakes
    434(8)
    Pastry
    442(2)
    Summary
    444(2)
    Study Questions
    446(1)
    Bibliography
    446(5)
    6 FOOD SUPPLY PERSPECTIVES 451(58)
    Food Safety: Concerns and Controls
    453(18)
    Defining the Problem
    453(1)
    Microbiological Hazards
    454(8)
    Controlling Food Safety
    462(2)
    Some Commercial Approaches to Extend Shelf Life
    464(2)
    Summary
    466(1)
    Study Questions
    467(1)
    Bibliography
    467(4)
    Food Preservation
    471(22)
    Methods of Preservation (Commercial and Home)
    471(18)
    Summary
    489(1)
    Study Questions
    490(1)
    Bibliography
    491(2)
    Food Additives
    493(16)
    Overview
    493(1)
    Rationale
    494(3)
    Intentional Additives
    497(10)
    Summary
    507(1)
    Study Questions
    507(1)
    Bibliography
    507(2)
    Glossary 509(10)
    Index 519

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