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.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Kluwer Academic Publishers Group
Zielgruppe
Für höhere Schule und Studium
Editions-Typ
Illustrationen
45 halftones, 32 line drawings
Maße
Höhe: 229 mm
Breite: 153 mm
Gewicht
ISBN-13
978-0-412-14731-9 (9780412147319)
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Schweitzer Klassifikation
Autor*in
Department of Clinical Nutrition, University of Texas Southwestern Medical Center, Dallas, USA
Überarbeitet von
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.
