Introductory Foods (13th Edition)

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9780132339261: Introductory Foods (13th Edition)

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

From the Publisher :

A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation... treating the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing, the effect of shifting demographics on trends in foods, and the increasing body of knowledge available to the general populace about nutrition.

From the Back Cover :

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

 

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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Bennion, Marion, Scheule Ph.D. RD, Barb
Edité par Pearson (2009)
ISBN 10 : 0132339269 ISBN 13 : 9780132339261
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Bennion, Marion, Scheule Ph.D. RD, Barb
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