Dimensions of Food
Autor Vickie A. Vaclavik, Amy Haynesen Limba Engleză Paperback – feb 2018
A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes.
Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins.
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Specificații
ISBN-13: 9781138631267
ISBN-10: 1138631264
Pagini: 362
Ilustrații: 87
Dimensiuni: 210 x 280 x 19 mm
Greutate: 0.84 kg
Ediția:Nouă
Editura: CRC Press
Colecția CRC Press
ISBN-10: 1138631264
Pagini: 362
Ilustrații: 87
Dimensiuni: 210 x 280 x 19 mm
Greutate: 0.84 kg
Ediția:Nouă
Editura: CRC Press
Colecția CRC Press
Cuprins
Dimensions of Food. Economic Dimensions. Nutritional Dimensions. Palatability Dimensions. Chemical Dimensions. Sanitary Dimensions. Food-Processing Dimensions. Food Principles. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures. Cereal and Starch. Fruits and Vegetables. Meat, Poultry, and Fish. Plant Proteins. Eggs and Egg Products. Milk and Milk Products. Fats and Oils. Sugars/Sweeteners. Batter and Dough. Heating Foods by Microwave. Microwave Cooking. Meal Management. Appendices.
Descriere
Following the tradition of its predecessor, this eighth edition allows students to explore various aspects of food. It presents various dimensions including the chemical, economic, nutritional, palatability, processing, and sanitation aspects of food. The text provides a basic understanding of functional and structural properties of several food groups such as dairy, fruits, vegetables, eggs, meat, poultry, and fish. Unique to this manual are extensive appendices which supplement current textbooks and provide additional background for lab exercises.