Skip Navigation
List Price: $219.75

Rent Textbook

Select for Price
Add to Cart Free Shipping
There was a problem. Please try again later.

New Textbook

We're Sorry
Sold Out

Used Textbook

We're Sorry
Sold Out

Foods Experimental Perspectives,9780134204581

Foods Experimental Perspectives

by
Edition: 8th
Format: Hardcover
Pub. Date: 1/26/2016
Publisher(s): Pearson
Availability: This title is currently not available.

Summary

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.


Author Biography

Margaret McWilliams, Ph.D., RDN, is Professor Emerita at California State University–Los Angeles. There, she taught food science and served as Department Chair and Program Director of the Coordinated Dietetics Program, which she co-founded. Dr. McWilliams earned her B.S. and M.S. degrees at Iowa State University and her Ph.D. at Oregon State University. She belongs to many professional organizations, including the Institute of Food Technologists and the Academy of Nutrition and Dietetics. Her current texts include: Food Around the World: A Cultural Perspective, Fourth Edition, 2014 (Prentice Hall); Experimental Foods Laboratory Manual, Eighth Edition, 2008 (Prentice Hall); Food Fundamentals, Tenth Edition, 2012 (Prentice Hall); Illustrated Guide to Food Preparation, Eleventh Edition, 2012 (Prentice Hall); and Fundamentals of Meal Management, 2005 (Prentice Hall).


Table of Contents

1. Today’s Food Scene

Part I: Physical Perspectives

2. Water

3. Physical Aspects of Food Preparation

Part II: Carbohydrates

4. Overview of Carbohydrates

5. Monosaccharides, Disaccharides, and Sweeteners

6. Starch

7. Vegetables and Fruits

Part III--Lipids

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

13. Eggs

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

Glossary

Appendix: Metrics

Index


An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.

Visa
Mastercard
American Express
Comodo
McAfee