Foods

For all courses in experimental foods, food science, and related topics. 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. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)Preface Glossary 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 Bibliography Index