Foods : Experimental Perspectives
ISBN: 9780137079292 | 013707929X
Edition: 7thFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 1/10/2011
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Foods: Experimental Perspectives, Seventh Editionwill help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food sciencers"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 foodrs"s physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverag... MORE
Preface
1. Dimensions of Food Studies
2. The Research Process
3. Sensor... MORE
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
