Foods : Experimental Perspectives
For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments.This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning.
- Hardback | 624 pages
- 200.7 x 251.5 x 33mm | 1,111.31g
- 14 May 2001
- Pearson Education (US)
- United States
- 4th edition
- illustrations, glossary, index
Table of contents
I. RESEARCH PERSPECTIVES. 1. Dimensions of Food Studies. 2. The Research Process. 3. Sensory Evaluation. 4. Objective Evaluation. II. PHYSICAL PERSPECTIVES. 5. Water. 6. Physical Aspects of Food Preparation. III. CARBOHYDRATES. 7. Overview of Carbohydrates. 8. Monosaccharides, Disaccharides and Sweeteners. 9. Starch. 10. Fiber and Plant Foods. IV. LIPIDS. 11. Overview of Fats and Oils. 12. Fats and Oils in Food Products. V. PROTEINS. 13. Overview of Proteins. 14. Milk and Milk Products. 15. Meats, Fish, and Poultry. 16. Eggs. 17. Dimensions of Baking. 18. Baking Applications. VI. FOOD SUPPLY PERSPECTIVES. 19. Food Safety: Concerns and Controls. 20. Food Preservation. 21. Food Additives. Glossary. Index.
"Food safety, food preservation, and food additives are very important issues in the food industry. The author should be commended for including these topics. The chapters are up-to-date and very well-written."-Kwaku Addo, University of Kentucky"I feel this is one of the best approaches to the organization and presentation of material I have seen."-Frost Steele, Brigham Young University