Foods : Experimental Perspectives

by McWilliams, Margaret Ph.D., R.D., Professor Emeritus

• ISBN13: 9780131568532
• ISBN10: 0131568531
• Edition: 6th
• Format: Hardcover
• Copyright: 2007-07-30
• Publisher: Prentice Hall

Summary

This comprehensive book 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 user-friendly approach guides readers clearly through complex subject matter and motivates learning. Thorough overview of each of the basic food components--Carbohydrates, Fats and oils, Proteins, and Water. Covers the most recent research in food science and technology--domestic and foreign scenes--with special emphasis on the scientific principles involved in creating food products to meet the needs and concerns of consumers. In-depth examination of food-borne illnesses and expanded coverage of food safety; biotechnology and genetically-modified foods (GMO); Alternative sweeteners and their applications in today's foods; and fat substitutes. For professionals in the food science, dietetics, or food service industry.

Table of Contents

Research Perspectives

Dimensions of Food Studies

The Research Process

Sensory Evaluation

Objective Evaluation

Physical Perspectives

Water

Physical Aspects of Food Preparation

Carbohydrates

Overview of Carbohydrates

Monosaccharides, Disaccharides and Sweeteners

Starch

Fiber and Plant Foods

Lipids

Overview of Fats and Oils

Fats and Oils in Food Products

Proteins

Overview of Proteins

Milk and Milk Products

Meats, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Supply Perspectives

Food Safety: Concerns and Controls

Food Preservation

Food Additives

Glossary

Index

Table of Contents provided by Publisher. All Rights Reserved.