introductory foods


No.ISBN : 9780133055832
Author : Barbara Scheule Ph.D., RD
Genre : Business & Economics
Publisher : Pearson Higher Ed
Copyright Year : 2014-01-14
File Format : PDF, EPUB
File Download : 896

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DESCRIPTION : 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.


No.ISBN : 0131911287
Author : Marion Bennion
Genre : Cookery
Publisher :
Copyright Year : 2004
File Format : PDF, EPUB
File Download : 878

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DESCRIPTION : 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.


No.ISBN : UCAL:$B578092
Author : Osee Hughes
Genre : Cooking
Publisher :
Copyright Year : 1949
File Format : PDF, EPUB
File Download : 575

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DESCRIPTION :


No.ISBN : 0023841427
Author : Mary L. Morr
Genre : Business & Economics
Publisher : Prentice Hall
Copyright Year : 1995
File Format : PDF, EPUB
File Download : 350

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DESCRIPTION :


No.ISBN : 0134552768
Author : Barbara Scheule
Genre :
Publisher : Pearson
Copyright Year : 2019-01-05
File Format : PDF, EPUB
File Download : 648

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DESCRIPTION : For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-Âżleading introduction to all things food Introductory Foods is a practical, marketÂż-leading introduction to the fundamental principles of food preparation. It explores food science and technology, consumption trends, safety issues, government regulations, and the role of food in culture and health. A scientific approach to examining the ingredients and techniques used in food service environments makes this a well-rounded resource for courses with food preparation labs. The 15th edition makes food and its science more relevant to the lives of today's college students, engaging them in discussions of topics such as farm-to-table, commercial and processed food, and vegan food products.


No.ISBN : 0023081910
Author : Marion Bennion
Genre : Cookbooks
Publisher : Macmillan College
Copyright Year : 1995
File Format : PDF, EPUB
File Download : 713

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DESCRIPTION :


No.ISBN : 0801450756
Author : John W. Brady
Genre : Cooking
Publisher : Comstock Publishing Associates
Copyright Year : 2013
File Format : PDF, EPUB
File Download : 638

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DESCRIPTION : 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.


No.ISBN : OCLC:1086806126
Author : Osee Hughes
Genre : Cooking
Publisher :
Copyright Year : 1940
File Format : PDF, EPUB
File Download : 522

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No.ISBN : 8122413323
Author : Sumati R Mudambi
Genre : Diet
Publisher : New Age International
Copyright Year : 2001
File Format : PDF, EPUB
File Download : 405

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No.ISBN : 9780128146262
Author : Alexandru Mihai Grumezescu
Genre : Health & Fitness
Publisher : Academic Press
Copyright Year : 2018-04-18
File Format : PDF, EPUB
File Download : 484

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DESCRIPTION : 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