Dimensions of Food
Seiten
1997
|
4th Revised edition
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-14731-9 (ISBN)
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-14731-9 (ISBN)
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With an integrated approach to the science of food, this book explores the chemical, nutritional, sanitary, and economic aspect of food. Students are taught the scientific principles of food nutrition and preparation through demonstrations, experiments, and preparation of products.
The fourth edition of this work builds on the characteristics that made it a laboratory manual for students in a food science or food preparation course. With an integrated approach to the science of food, the book explores the chemical, nutritional, sanitary, and economic aspect of food. Students are taught the scientific principles of food nutrition and preparation through demonstrations, experiments, and preparation of products. Each chapter contains laboratory exercises, and summary questions.
The fourth edition of this work builds on the characteristics that made it a laboratory manual for students in a food science or food preparation course. With an integrated approach to the science of food, the book explores the chemical, nutritional, sanitary, and economic aspect of food. Students are taught the scientific principles of food nutrition and preparation through demonstrations, experiments, and preparation of products. Each chapter contains laboratory exercises, and summary questions.
Part One: dimensions of food; economic dimensions; nutritional dimensions; palatability dimensions; chemical dimensions; sanitary dimensions; food processing dimensions. Part Two: Food principles; measurements, use of ingredients, and laboratory techniques; cereal and starch; fruits and vegetables; meat, poultry, and fish; plant proteins; eggs; milk and milk products; batters and doughs; fats and oils; sugars, sweeteners. Part three: Heating foods by microwave microwave cooking. Part Four: Meal management; meal management.
| Überarbeitung | Vickie A. Vaclavik |
|---|---|
| Zusatzinfo | 45 halftones, 32 line drawings |
| Verlagsort | Dordrecht |
| Sprache | englisch |
| Maße | 153 x 229 mm |
| Gewicht | 710 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Analytische Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-412-14731-9 / 0412147319 |
| ISBN-13 | 978-0-412-14731-9 / 9780412147319 |
| Zustand | Neuware |
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