Foods: Experimental Perspectives (8e) : 9780134204581

Foods: Experimental Perspectives (8e)

 
Edition
 
8
ISBN
 
9780134204581
ISBN 10
 
0134204581
Published
 
26/01/2016
Published by
 
Pearson Higher Ed USA
Pages
 
560
Format
 
Out of stock
 
Title type
Book
$207.99
 
 
 
Description

For courses in experimental foods, food science, and related topics.
 

Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation.

Never before has food received so much attention. Today's news shines a spotlight on food, food science, and nutrition – beckoning today’s readers to an exciting career in this essential industry. Foods: Experimental Perspectives, Eighth Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development.

 

The study of foods begins with an in-depth presentation of carbohydrates and food sources, followed by a careful look at lipids, and ultimately proteins and their principal sources. Aspects of the food supply, including safety, preservation, and additives are then examined. Discussion of the research process and evaluation techniques used in food research and product development close the text. Professional vocabulary is developed through margin definitions and a substantial glossary, while other learning aids – chapter objectives, summaries, study questions, "Food for Thought" boxes, and photos – support the reader's journey through the exciting look at food, food science, and food safety.


 

Table of contents

1. Today’s Food Scene

Part I: Physical Perspectives

2. Water

3. Physical Aspects of Food Preparation

Part II: Carbohydrates

4. Overview of Carbohydrates

5. Monosaccharides, Disaccharides, and Sweeteners

6. Starch

7. Vegetables and Fruits

Part III--Lipids

8. Overview of Fats and Oils

9. Fats and Oils in Food Products

Part IV: Proteins

10. Overview of Proteins

11. Milk and Milk Products

12. Meat, Fish, and Poultry

13. Eggs

14. Dimensions of Baking

15. Baking Applications

Part V: Food Supply Perspectives

16. Food Safety Concerns and Controls

17. Food Preservation

18.  Food Additives

Part VI: Research Perspectives

19. The Research Process

20. Sensory Evaluation

21. Objective Evaluation

Glossary

Appendix: Metrics

Index


New to this edition

A logical development sequence and building-block approach.  

Revised chapter sequence. Chapters on carbohydrate, lipid, and protein foods provide a solid knowledge base, prior to the discussion of research, design, and techniques.

The most recent research and emerging trends in food science and technology.

Special emphasis on the scientific principles involved in creating food products that meet consumers’ needs gives readers a single source for reliable, up-to-date information on food science, technology, and research.

Updates that reflect industry advances. Rapidly changing information – such as GMOs and food safety – have been updated, so readers have access to the most current information available. (Ex. Ch. 1, 12, & 16)

Accessible tools that enhance the learning experience.  

New photos throughout the text help illustrate chapter concepts. New color photos clarify various topics, such as pigments and changes during food preparation. They also illuminate unfamiliar fruits, vegetables, and other ingredients, as well as essential processes and research techniques. (Ex. Ch. 3)

Enhanced glossary and margin definitions.  Both aid readers in developing their professional vocabulary.

Features & benefits

A logical development sequence and building-block approach.  

The text first introduces readers to careers and the marketplace, then to aspects of food and its preparation, followed by key food components, food safety, preservation, and additives, and finally research basics. This helps readers build their knowledge one step at a time, and understand “how all the pieces fit together.”

  • Clear, accessible presentation. A strong foundational scientific understanding of food is imparted — including a thorough explanation of carbohydrates, fats/oils, and proteins — helping readers integrate their knowledge into the contemporary food scene.  

  • NEW! Revised chapter sequence. Chapters on carbohydrate, lipid, and protein foods provide a solid knowledge base, prior to the discussion of research, design, and techniques.

The most recent research and emerging trends in food science and technology.

Special emphasis on the scientific principles involved in creating food products that meet consumers’ needs gives readers a single source for reliable, up-to-date information on food science, technology, and research.

  • NEW! Updates that reflect industry advances. Rapidly changing information — such as GMOs and food safety — have been updated, so readers have access to the most current information available. (Ex. Ch. 1, 12, & 16)

  • Detailed attention to the factors influencing crops. Grasping the realities of food production gives readers a better understanding of today’s marketplace and better prepares them for professional careers in the industry.

  • Extensive coverage of vegetables, fruits, meat, fish, and poultry. readers can anticipate the latest concerns of consumers, regulators, and potential employers by staying informed about the latest trends, science, and consumer concerns.

  • A strong emphasis on food safety. The text addresses the increasing concerns of consumers about food safety, and the growing focus of food producers on developing safer practices.

  • Thoughtful consideration of high-profile issues. Reliable scientific information about issues of widespread consumer interest — fiber, fat substitutes, alternative sweeteners, and much more — helps readers overcome widespread misinformation where it exists.

Accessible tools that enhance the learning experience.  

The highly visual components of the text — in addition to the ample collection of learning aids — help simplify complex concepts that would otherwise be far more difficult to understand.

  • NEW! New photos throughout the text help illustrate chapter concepts. New color photos clarify various topics, such as pigments and changes during food preparation. They also illuminate unfamiliar fruits, vegetables, and other ingredients, as well as essential processes and research techniques. (Ex. Ch. 3)

  • NEW! Enhanced glossary and margin definitions.  Both aid readers in developing their professional vocabulary.

  • Sidebar boxes. Current topics, such as unique new ingredients, are right at your readers’ fingertips. readers have faster access to the information they care about most.

  • Objective study questions. readers have opportunities to check their knowledge of factual content along the way, resulting in better understanding of the content overall.

  • “Food for Thought” boxes and study questions. Highlighting current topics pertinent to each chapter, these boxed features promote student insight and critical thinking.

  • Extensive web links throughout. Access is provided to authoritative web sources that readers can depend on, helping them deepen their understanding.

Tools to enhance the teaching experience.

Full Teaching Package. To support today’s instructional needs, instructors who adopt Foods: Experimental Perspectives have access to a full teaching package including downloadable PowerPoint Presentation, Instructor’s Resource Manual, and Computerized Test Bank.

Author biography

Margaret McWilliams, Ph.D., RDN, is Professor Emerita at California State University–Los Angeles. There, she taught food science and served as Department Chair and Program Director of the Coordinated Dietetics Program, which she co-founded. Dr. McWilliams earned her B.S. and M.S. degrees at Iowa State University and her Ph.D. at Oregon State University. She belongs to many professional organizations, including the Institute of Food Technologists and the Academy of Nutrition and Dietetics. Her current texts include: Food Around the World: A Cultural Perspective, Fourth Edition, 2014 (Prentice Hall); Experimental Foods Laboratory Manual, Eighth Edition, 2008 (Prentice Hall); Food Fundamentals, Tenth Edition, 2012 (Prentice Hall); Illustrated Guide to Food Preparation, Eleventh Edition, 2012 (Prentice Hall); and Fundamentals of Meal Management, 2005 (Prentice Hall).