Foods: Pearson New International Edition

Series
Pearson
Author
Margaret McWilliams  
Publisher
Pearson
Cover
Softcover
Edition
7
Language
English
Total pages
600
Pub.-date
July 2013
ISBN13
9781292020990
ISBN
1292020997
Related Titles


Product detail

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9781292020990
Foods: Pearson New International Edition
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Description

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) 

Features

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) 

 

Hallmark Features

 

The most recent research and emerging trends in food science and technology—with special emphasis on the scientific principles involved in creating food products that meet consumers’ needs and concerns

  • Gives students a single source for reliable, up-to-date information on food science, technology, and research

Logical development sequence and building-block approach—first introducing students to careers and the marketplace, then research basics, then aspects of food and its preparation, followed by key food components, and finally food safety, preservation, and additives

  • Helps students build their knowledge one step at a time, and understand “how all the pieces fit together” 

Clear, accessible presentation—including introductory chapters explaining carbohydrates, fats/oils, and proteins

  • Imparts a strong foundational scientific understanding of food, and helps students integrate this knowledge into the contemporary food scene 

Reliable coverage of high-profile issues—including fiber, fat substitutes, alternative sweeteners, and much more

  • Gives students reliable scientific information about issues of widespread consumer interest, and helps them overcome widespread misinformation where it exists

Visual representations—helping students understand chemical structures, reactions, and more

  • Simplifies complex concepts that would otherwise be far more difficult to understand 

Glossary and margin definitions—containing clear definitions of the book’s key terminology

  • Gives students a convenient source for definitions of the terms they will need to master and use 

“Food for Thought” boxes and study questions—highlighting current topics pertinent to each chapter

  • Promotes student insight and critical thinking 

Extensive web links throughout—providing access to additional authoritative information

  • Helps students deepen their understanding
  • Provides authoritative web sources students can depend upon 

New to this Edition

Increased emphasis on factors influencing crops

  • Increases students’ understanding of the realities of food production in today’s marketplace

Includes expanded, updated discussion on genetically modified crops and related issues

  • Gives students an up-to-date, scientifically-based understanding of GMOs, biotechnology, and related issues

Extensively revised coverage of vegetables, fruits, meat, fish, and poultry—reflecting the latest trends, science, and consumer concerns

  • Helps students anticipate the latest concerns of consumers, regulators, and potential employers

More sidebar boxes—relating to current topics such as unique new ingredients

  • Gives students faster access to the information they care about most 

More photos—illuminating unfamiliar fruits, vegetables, and other ingredients, as well as essential processes and research techniques

  • Helps students understand and recognize unfamiliar ingredients more quickly 

Increased emphasis on food safety—addressing a major focus of today’s food industry and consumers

  • Helps students address growing concerns of consumers about food safety, and the growing focus of food producers on improving safety

Additional objective study questions

  • Gives students more opportunities to check their knowledge of factual content 

 

Also Available - Experimental Foods Labratory Manual ( ISBN  013 215 808 6) 

 

Table of Contents

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