Foods Experimental Perspectives

ISBN-10: 013707929X

ISBN-13: 9780137079292

Edition: 7th 2012

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Description:

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 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.
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Book details

List price: $164.40
Edition: 7th
Copyright year: 2012
Publisher: Prentice Hall PTR
Publication date: 1/10/2011
Binding: Hardcover
Pages: 600
Size: 8.75" wide x 11.25" long x 1.25" tall
Weight: 3.564
Language: English

Preface
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
Vegetables and Fruits
Lipids
Overview of Fats and Oils
Fats and Oils in Food Products
Proteins
Overview of Proteins
Milk and Milk Products
Meat, Fish, and Poultry
Food Supply Perspectives
Food Safety Concerns and Controls
Food Preservation
Food Additives
Glossary
Bibliography
Index
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