Prentice Hall

Culinary, Hospitality, Travel & Tourism



Foods: Experimental Perspectives, 6/E
Margaret McWilliams, Ph.D., R.D., Professor Emeritus, California State University, Los Angeles

ISBN-10: 0131568531
ISBN-13: 9780131568532

Publisher: Prentice Hall
Copyright: 2008
Format: Cloth; 544 pp
Published: 07/30/2007

Suggested retail price: $92.20
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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.

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.

 

New to the Edition

 

New! Expanded coverage of food safety—Ch.19.

·        Familiarizes students with the many microbiological problems confronting the food industry.

·        Provides an in-depth study of food safety and protection of the food supply from the field to the table.

 

New! More information related to trans fats and obesity–appears in this edition.

·        Includes major revisions in the chapters on fats and oils (ch. 11 & 12) and on sugars and sweeteners (ch. 8).

 

New! Fully updated to include findings from more than 300 research articles–in this edition.

·        Reflects the changes in the food scene and marketplace and the spectrum of foods and the science that forms the basis for their handling and preparation.

 

Hallmark Features

 

The most recent research in food science and technology—-with special emphasis on the scientific principles involved in creating food products to meet the needs and concerns of consumers.

·        Examines emerging trends in food science such as the changes in hydrogenation and reformulation of many food products.

 

A logical developmental sequence–first introduces 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.

·        Uses a building block approach that makes it easier to follow text concepts.

   

Clear presentation of scientific principles–is a hallmark of this text.

·        Presents the scientific foundation of food and integrates this knowledge into the current food scene.

·        Offers visual representation to help readers understand chemical structures and reactions.

 

Introductory chapters that open the sections on Carbohydrates, Fats/Oils and Proteins–See Chapter 7, Chapter 10 and Chapter 13.

·        Provides pertinent background information so students can better understand the sections on key food components.

 

Includes key topics such as:

·        Discussion of high pressure processing—Ch.1.

·        Exploration of biotechnology and genetically-modified foods (GMO)—Ch.1.

·        Fiber sources and applications—Ch.10.

·        Information on fat substitutes—Ch.12.

 

Includes helpful learning features such as:

·        Glossary and Margin Definitions–that explain the technical language of the field.

·        Illustrations and Tables–that clarify and condense information.

·        Color and black and white photos–depicting food research and food products.

·        Food for Thought boxes–highlightingcurrent topics pertinent to each chapter.

·        Web Leads–referencing existing websites that support chapter topics.

 

Experimental Foods Laboratory Manual–accompanies the text.

·        Offers a range of laboratory exercises that reinforce key principles within the text.

·        Includes learning objectives, study questions, precise instructions, pertinent charts, and evaluation techniques for each experiment.

 

New to the Edition

 

New! Expanded coverage of food safety—Ch.19.

·        Familiarizes students with the many microbiological problems confronting the food industry.

·        Provides an in-depth study of food safety and protection of the food supply from the field to the table.

 

New! More information related to trans fats and obesity–appears in this edition.

·        Includes major revisions in the chapters on fats and oils (ch. 11 & 12) and on sugars and sweeteners (ch. 8).

 

New! Fully updated to include findings from more than 300 research articles–in this edition.

·        Reflects the changes in the food scene and marketplace and the spectrum of foods and the science that forms the basis for their handling and preparation.

 

Table of Contents

 

Preface

Acknowledgments

Section I. Research Perspectives

Chapter 1. Dimensions of Food Studies

Chapter 2. The Research Process

CHAPTER 3. Sensory Evaluation

Chapter 4. Objective Evaluation

Section II. Physical Perspectives

Chapter 5. Water

Chapter 6. Physical Aspects of Food Preparation

Section III: Carbohydrates

Chapter 7. Overview of Carbohydrates

Chapter 8. Monosaccharides, Disaccharides, and Sweeteners

Chapter 9. Starch

Chapter 10: Fiber and Plant Foods

Section IV. Lipids

Chapter 11. Overview of Fats and Oils

Chapter 12. Fats and Oils in Food Products

Section V. Proteins

Chapter 13. Overview of Proteins

Chapter 14. Milk and Milk Products

Chapter 15. Meats, Fish, and Poultry

Chapter 16. Eggs

Chapter 17. Dimensions of Baking

Chapter 18. Baking Applications

Section VI: Food Supply Perspectives

Chapter 19. Food Safety: Concerns and Controls

Chapter 20. Food Preservation

Chapter 21. Food Additives

Glossary

Index

    For courses in Food Science and Experimental Foods in Foods and Nutrition, Dietetics, and Food Science departments.

    This comprehensive text focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry. Its very accessible and student-friendly approach guides students clearly through complex subject matter and motivates learning.

  • 0131425366Foods: Experimental Perspectives, 5/E
    McWilliams
    © 2005 | Prentice Hall | Cloth; 608 pages | Out of Stock
    ISBN-10: 0131425366 | ISBN-13: 9780131425361
    Brief Description

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