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.
Contents
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
Key Features
- The most recent research and emerging trends in food science and technology—with special emphasis on the scientific principles involved in creating food products that meet consumers’ needs and concerns.
- Logical development sequence and building-block approach—first introducing students to careers and the marketplace, then research basics, then aspects of food and its preparation, followed by key food components, and finally food safety, preservation, and additives.
- Clear, accessible presentation—including introductory chapters explaining carbohydrates, fats/oils, and proteins.
- Reliable coverage of high-profile issues—including fiber, fat substitutes, alternative sweeteners, and much more.
- Visual representations—helping students understand chemical structures, reactions, and more.
- Glossary and margin definitions—containing clear definitions of the book’s key terminology.
- “Food for Thought” boxes and study questions—highlighting current topics pertinent to each chapter.
- Extensive web links throughout—providing access to additional authoritative information.
New To This Edition
- Increased emphasis on factors influencing crops.
- Includes expanded, updated discussion on genetically modified crops and related issues.
- Extensively revised coverage of vegetables, fruits, meat, fish, and poultry—reflecting the latest trends, science, and consumer concerns.
- More sidebar boxes—relating to current topics such as unique new ingredients.
- More photos—illuminating unfamiliar fruits, vegetables, and other ingredients, as well as essential processes and research techniques.
- Increased emphasis on food safety—addressing a major focus of today’s food industry and consumers.
- Additional objective study questions.
Book Details
- Hardcover: 600 pages
- Publisher: Prentice Hall; 7 edition (January 20, 2011)
- Language: English
- ISBN-10: 013707929X
- ISBN-13: 978-0137079292
- Product Dimensions: 10.9 x 8.5 x 1 inches
List Price: $116.00