Foods: Experimental Perspectives

For all courses in experimental foods, food science, and related topics.

Foods: Experimental Perspectives, 7th 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.

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Contenu

• 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
• Bibliography
• Index