Foods: Experimental Perspectives, 8th edition
Published by Pearson (January 26th 2016) - Copyright © 2017
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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.
For courses in experimental foods, food science, and related topics
Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation.
Never before has food received so much attention. Today's news shines a spotlight on food, food science, and nutrition — beckoning today’s readers to an exciting career in this essential industry. Foods: Experimental Perspectives, Eighth Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development.
The study of foods begins with an in-depth presentation of carbohydrates and food sources, followed by a careful look at lipids, and ultimately proteins and their principal sources. Aspects of the food supply, including safety, preservation, and additives are then examined. Discussion of the research process and evaluation techniques used in food research and product development close the text. Professional vocabulary is developed through margin definitions and a substantial glossary, while other learning aids — chapter objectives, summaries, study questions, "Food for Thought" boxes, and photos — support the reader's journey through the exciting look at food, food science, and food safety.
Table of contents
1. Today’s Food Scene
Part I: Physical Perspectives
3. Physical Aspects of Food Preparation
Part II: Carbohydrates
4. Overview of Carbohydrates
5. Monosaccharides, Disaccharides, and Sweeteners
7. Vegetables and Fruits
8. Overview of Fats and Oils
9. Fats and Oils in Food Products
Part IV: Proteins
10. Overview of Proteins
11. Milk and Milk Products
12. Meat, Fish, and Poultry
14. Dimensions of Baking
15. Baking Applications
Part V: Food Supply Perspectives
16. Food Safety Concerns and Controls
17. Food Preservation
18. Food Additives
Part VI: Research Perspectives
19. The Research Process
20. Sensory Evaluation
21. Objective Evaluation
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