Foods: Experimental Perspectives - Hardcover

McWilliams Ph.D. R.D. Professor Emeritus, Margaret

Hardcover

ISBN 10: 0135209900 ISBN 13: 9780135209905

Publisher: Pearson, 1996

Synopsis

An introduction to the world of food science, offering an understanding of the complexities of food from chemistry and physics perspectives. The book guides readers through difficult concepts, enabling them to apply principles and practices in their work. This edition has been completely revised.

About this title

Review:

"Food safety, food preservation, and food additives are very important issues in the food industry. The author should be commended for including these topics. The chapters are up-to-date and very well-written."―Kwaku Addo, University of Kentucky

"I feel this is one of the best approaches to the organization and presentation of material I have seen."―Frost Steele, Brigham Young University

From the Back Cover:

The fourth edition of Foods: Experimental Perspective incorporates the most recent research in food science and technology. Special emphasis is given to the scientific principles involved in creating food products and to the needs and concerns of consumers.

Key features include:

• Food safety and an in-depth examination of food-borne illnesses
• Exploration of genetically-modified foods
• Discussion of fat substitutes
• Applications of alternatives sweeteners in today's foods
• Thorough overviews of each of the basic food components:
  • Carbohydrates
  • Fats and oils
  • Proteins
  • Water
• Clear definitions of technical terms
• Study questions
• Running glossary

About this edition

• Publisher: Pearson
• Publication date: 1996
• ISBN 10: 0135209900
• ISBN 13: 9780135209905
• Binding: Hardcover
• Edition number: 3
• Number of pages: 607