Dimensions of Food
4th Edition
Published in November 1997
Book
Hardback
256 pages
978-0-412-14731-9 (ISBN)
Description
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.
More details
Edition
4th Revised edition
Language
English
Place of publication
Dordrecht
Netherlands
Publishing group
Kluwer Academic Publishers Group
Target group
College/higher education
Edition type
Revised edition
Illustrations
45 halftones, 32 line drawings
Dimensions
Height: 229 mm
Width: 153 mm
Weight
710 gr
ISBN-13
978-0-412-14731-9 (9780412147319)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Marjorie M. Devine | Marcia Pimentel | V. V. Vaclavik
Dimensions of Food
Book
08/1992
3rd Edition
Chapman and Hall
€43.40
Article exhausted; check for reprint
Persons
Content
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.