For courses in Experimental Foods or Food Science.
Capturing the most recent research in food science and technology, this text focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides students through complex subject matter and motivates learning. Its logical progression moves readers easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety. Margin definitions, photos, tables and Food for Thought boxes add interesting insights into today¡¯s food industry, while an accompanying lab manual further prepares students for their entry into the field.
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