Introductory Foods - Couverture souple

Bennion, Marion

Couverture souple

ISBN 10 : 0023081708 ISBN 13 : 9780023081705

Editeur : Macmillan, 1980

A propos du livre

Quatrième de couverture :

INTRODUCTORY FOODS

Introductory Foods, in its 13th edition, has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology.  Recent developments in food safety and regulation, consumer consumption trends, and technological innovations are included.

 

NEW IN THIS EDITION

•          Over 350 new references, reflecting current information in foods and food science, are cited.
•          Over 60 new charts and tables provide concepts in a student-friendly format.
•          Web resources guide students in their Internet exploration of food topics.
•          New and revised feature boxes are presented under the titles of Multicultural Cuisine, Healthy Eating, Hot Topics, and Focus on Science. Additional sidebars provide students with a discussion of specialized topics. 
•          Content is updated throughout. A sampling of some of the new and revised topics includes 
  • Food allergen, health claims, and country of origin labeling
  •         Greater emphasis on whole grains
  •         Mushroom descriptions and enhanced coverage of specific vegetables
  •         Fish and plant-based gelatins
  •         Issues and controversies associated with rBST and raw milk
  •         Description of grass fed, natural, organic, hormone-free, free-range, and other meat and poultry labeling terms
  •         Aquaculture and sustainability of seafood
  •         Bottled water and energy drinks
  •         Packaging waste management

 

Quatrième de couverture :

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.

NEW IN THIS EDITION:

• Over 400 new references, reflecting current information 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.

À propos de cette édition

• Éditeur: Macmillan
• Date d'édition: 1980
• ISBN 10: 0023081708
• ISBN 13: 9780023081705
• Reliure: Broché
• Nombre de pages: 582