📒 Introductory Foods by Marion Bennion

Genre : Cookery
Publisher :
ISBN_10 : 0131911287
Copyright Year : 2004
File Format : All Formats
File Download : 878
Price : FREE


E-BOOK EXCERPT

Introductory Foods, in its twelfth edition, is designed for the college student just beginning to study food preparation and processing. It aims to give these students a basic understanding of fundamental principles, along with an appreciation for food and the many roles it plays in human life and culture. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations in food processing are included. Throughout the text, photographs and drawings illustrate food preparation techniques and popular foods in contemporary society. in food science, have been added throughout the text. *More than 150 new illustrations, including many in color, have been included. *Feature boxes, distributed throughout the text, with themes of Multicultural Cuisines, Hot Topics, and Healthy Eating, offer students new perspectives on timely food-related issues and trends. Topics such as ethnic foods in America, genetic engineering, probiotics, and wholegrain foods are explored. *New information about the use of knives and other basic kitchen equipment has been added in the chapter called Back to Basics. *Chapters have been grouped into new categories to support the ordering of content used by many instructors. As in previous editions, chapters are cross-referenced throughout the text. *Chapter summaries and a key term list have been included for the first time in this edition. These features, along with the end of the chapter study questions, are designed to assist students in their review of the chapter.

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

📒 Introductory Foods by Barbara Scheule Ph.D., RD

Genre : Business & Economics
Publisher : Pearson Higher Ed
ISBN_10 : 9780133055832
Copyright Year : 2014-01-14
File Format : All Formats
File Download : 896
Price : FREE


E-BOOK EXCERPT

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience—for you and your students. It provides: A practical perspective: Chapters help students connect text material to the real world. Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

📒 Introductory Foods by Osee Hughes

Genre : Cookbooks
Publisher :
ISBN_10 : UOM:39015070980100
Copyright Year : 1962
File Format : All Formats
File Download : 502
Price : FREE


E-BOOK EXCERPT

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

📒 Introductory Foods by Barbara Scheule

Genre : Cooking
Publisher :
ISBN_10 : 0134552768
Copyright Year : 2019-07-23
File Format : All Formats
File Download : 896
Price : FREE


E-BOOK EXCERPT

For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-¿leading introduction to all things food Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colors and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

Genre : Food
Publisher :
ISBN_10 : 8179102211
Copyright Year : 2007-01-01
File Format : All Formats
File Download : 424
Price : FREE


E-BOOK EXCERPT

This Book Should Prove To Be An Useful Source Of Information For Anyone With An Interest In Food Microbiologyfor Both Undergraduate As Well As Post-Graduate Courses Of Microbiology. The Contents Of This Book Will Be Also Useful To The Students Of Food Technology, Biotechnology, Public Health, Veterinary Science, Food And Nutrition, Environmental Studies, Hotel And Catering Management And Other Food Related Courses. U.G..C. Syllabus For Food Microbiology Suggested For Vocational Industrial Microbiology Courses Is Also Adopted In Framing The Chapterization Of The Book. This Book Will Be Proved As An Useful Reference To Get First Hand Information Of Food Microbiology For The People Who Are Working In Food-Processing Industries, State And Local Government Agencies And In Academic Institutions. The Book Includes Forty Chapters And Four Appendices. The Contents Of The Book Have Been Divided Thematically In Seven Units. The Theme Of Unit-1 Is Microorganisms And Food Covering Chapters 1To 8, Elaborating Interactions Between Microorganisms And Foods Leading To The Development Of Food Microbiology. The Unit-Ii Has Ten Chapters (No. 9To 18) Dealing With Microbial Spoilage Of Different Types Of Foods. The Unit-III Describes Food-Borne Illness Covering Four Chapters (No. 19 To 22). The Theme Of Unit-Iv Is Food Preservation Covering Total 12 Chapters (No. 23 To 34), Explaining Various Methods Of Food Preservation. Beneficial Activities Of Microbes In Foods Theme Is Described In Unit-V With Three Chapters (No. 35 To 37). The Theme Of Unit-Vi Is Microbial Quality Control And Safety Of Foods Covered In Three Chapters (No. 38 To 40), Discussing Various Aspects As Well As Recent Issues Of Food Quality Control. Unit-Vii Includes Four Appendices Which Can Be Used As Additional Reading Materials.

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

Genre : Cooking
Publisher : Comstock Publishing Associates
ISBN_10 : 0801450756
Copyright Year : 2013
File Format : All Formats
File Download : 638
Price : FREE


E-BOOK EXCERPT

Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

📒 Introductory Foods by Marion Bennion

Genre : Cookbooks
Publisher : Macmillan College
ISBN_10 : 0023081910
Copyright Year : 1995
File Format : All Formats
File Download : 713
Price : FREE


E-BOOK EXCERPT

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

Genre : Cooking
Publisher :
ISBN_10 : OCLC:1086806126
Copyright Year : 1940
File Format : All Formats
File Download : 522
Price : FREE


E-BOOK EXCERPT

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

Genre : Health & Fitness
Publisher : Academic Press
ISBN_10 : 9780128146262
Copyright Year : 2018-04-18
File Format : All Formats
File Download : 484
Price : FREE


E-BOOK EXCERPT

Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources. While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research. Compiles the most recent, interesting and innovative research on unconventional and therapeutic foods Highlights the role of unconventional and therapeutic foods in improving health and life quality Discusses the implications of unconventional and therapeutic foods on safety Presents the industrial and economic impact of unconventional and therapeutic foods

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release

📒 Food And Nutrition Information And Educational Materials Center Catalog by Food and Nutrition Information Center (U.S.).

Genre :
Publisher :
ISBN_10 : STANFORD:36105130624195
Copyright Year : 1976
File Format : All Formats
File Download :
Price : FREE


E-BOOK EXCERPT

#1Bestseller in [pdf] [tuebl] [kindle] [epub] [mobi] [audiobook], #1 e-Book New Release