ISBN: 0134204581

[SR: 661587], Hardcover, [EAN: 9780134204581], Pearson, Pearson, Book, [PU: Pearson], Pearson, For courses in experimental foods, food science, and related topics   Preparing aspiring p… Mehr…

[SR: 661587], Hardcover, [EAN: 9780134204581], Pearson, Pearson, Book, [PU: Pearson], Pearson, 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 sa, 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 173515, Engineering, 226498, Aerospace, 13647, Automotive, 226506, Bioengineering, 227539, Chemical, 227541, Civil & Environmental, 227543, Computer Modelling, 8082404011, Construction, 52168011, Design, 227544, Electrical & Electronics, 52215011, Energy Production & Extraction, 227550, Industrial, Manufacturing & Operational Systems, 107157011, Marine Engineering, 226704, Materials & Material Science, 13778, Mechanical, 226719, Military Technology, 13803, Reference, 13809, Telecommunications & Sensors, 173507, Engineering & Transportation, 1000, Subjects, 283155, Books, 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 468220, Business & Finance, 491564, Accounting, 684243011, Banking, 491578, Business Communication, 684244011, Business Development, 491580, Business Ethics, 491506, Business Law, 491584, Economics, 684245011, Entrepreneurship, 491594, Finance, 491602, Human Resources, 684246011, International Business, 684247011, Investments & Securities, 684248011, Management, 491624, Marketing, 684249011, Real Estate, 684250011, Sales, 465600, New, Used & Rental Textbooks, 2349030011, Specialty Boutique, 283155, Books<

ISBN: 9780134204581

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… Mehr…

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. KEY TOPICS: Today’s Food Scene; Water; Physical Aspects of Food Preparation; Overview of Carbohydrates; Monosaccharides, Disaccharides, and Sweeteners; Starch; Vegetables and Fruits; Overview of Fats and Oils; Fats and Oils in Food Products; Overview of Proteins; Milk and Milk Products; Meat, Fish, and Poultry; Eggs; Dimensions of Baking; Baking Applications; Food Safety Concerns and Controls; Food Preservation; Food Additives; The Research Process; Sensory Evaluation; Objective Evaluation. MARKET: For anyone interested in learning the science and nutrition behind food, those pursuing food-related careers including food and food safety research, food chemistry, food microbiology, nutrition, food engineering, and product development. For four-year degree courses in experimental foods and food science in Urban Public Health, Agriculture, Food Science, and Culinary and Hospitality programs. New Textbooks>Hardcover>Business>Business Profiles>Busn Profiles, Pearson Education Core >2 >T<

2016, ISBN: 9780134204581

Experimental Perspectives, [ED: 8], 8th edition, Hardcover, Buch, [PU: Pearson]

2016, ISBN: 9780134204581

Experimental Perspectives, Buch, Hardcover, 8th edition, [PU: Pearson], Pearson, 2016