Foods: Experimental Perspectives, CourseSmart eTextbook, 7th Edition

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, transfats, alternative sweeteners, and much more.

Preface

 

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

 

Glossary

Bibliography

Index