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Book Cover
Book
Author McWilliams, Margaret, author

Title Foods : experimental perspectives / Margaret McWilliams, Ph.D., R.D.N., professor emerita, California State University, Los Angeles
Edition Eighth edition
Published Boston : Pearson, [2016]
©2017

Copies

Location Call no. Vol. Availability
 MELB  664.07 Mcw/Fep 2017  AVAILABLE
 MELB  664.07 Mcw/Fep 2017  AVAILABLE
 MELB  664.07 Mcw/Fep 2017  DUE 30-04-21
 MELB  664.07 Mcw/Fep 2017  AVAILABLE
 MELB  664.07 Mcw/Fep 2017  DUE 30-04-21
 MELB  664.07 Mcw/Fep 2017  AVAILABLE
 MELB  664.07 Mcw/Fep 2017  AVAILABLE
 MELB  664.07 Mcw/Fep 2017  AVAILABLE
 MELB  664.07 Mcw/Fep 2017  AVAILABLE
 MELB  664.07 Mcw/Fep 2017  AVAILABLE
Description xviii 536 pages : illustrations ; 29 cm
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
Summary 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.
Bibliography Includes bibliographical references and index
Subject Food -- Composition
Food -- Analysis
Cooking
LC no. 2015035993
ISBN 9780134204581
0134204581