Introductory Foods by Barbara Scheule Ph.D., RD

Introductory Foods
  • Author : Barbara Scheule Ph.D., RD
  • Publisher : Pearson Higher Ed
  • Release Date : 2014-01-14
  • Categories : Business & Economics
  • ISBN : 9780133055832
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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience—for you and your students. It provides: A practical perspective: Chapters help students connect text material to the real world. Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.

Introductory Foods by Marion Bennion

Introductory Foods
  • Author : Marion Bennion
  • Publisher :
  • Release Date : 2004
  • Categories : Cookery
  • ISBN : 0131911287
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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. 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.

Introductory Foods by Barbara Scheule

Introductory Foods
  • Author : Barbara Scheule
  • Publisher :
  • Release Date : 2019-07-23
  • Categories : Cooking
  • ISBN : 0134552768
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For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-¿leading introduction to all things food Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colors and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.

Introductory Foods By Osee Hughes by Osee Hughes

Introductory Foods  By Osee Hughes
  • Author : Osee Hughes
  • Publisher :
  • Release Date : 1940
  • Categories : Cooking
  • ISBN : OCLC:1086806126
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Introductory Food Chemistry by John W. Brady

Introductory Food Chemistry
  • Author : John W. Brady
  • Publisher : Comstock Publishing Associates
  • Release Date : 2013
  • Categories : Cooking
  • ISBN : 0801450756
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Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.

Introductory Food Microbiology by H. A. Modi

Introductory Food Microbiology
  • Author : H. A. Modi
  • Publisher :
  • Release Date : 2007-01-01
  • Categories : Food
  • ISBN : 8179102211
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This Book Should Prove To Be An Useful Source Of Information For Anyone With An Interest In Food Microbiologyfor Both Undergraduate As Well As Post-Graduate Courses Of Microbiology. The Contents Of This Book Will Be Also Useful To The Students Of Food Technology, Biotechnology, Public Health, Veterinary Science, Food And Nutrition, Environmental Studies, Hotel And Catering Management And Other Food Related Courses. U.G..C. Syllabus For Food Microbiology Suggested For Vocational Industrial Microbiology Courses Is Also Adopted In Framing The Chapterization Of The Book. This Book Will Be Proved As An Useful Reference To Get First Hand Information Of Food Microbiology For The People Who Are Working In Food-Processing Industries, State And Local Government Agencies And In Academic Institutions. The Book Includes Forty Chapters And Four Appendices. The Contents Of The Book Have Been Divided Thematically In Seven Units. The Theme Of Unit-1 Is Microorganisms And Food Covering Chapters 1To 8, Elaborating Interactions Between Microorganisms And Foods Leading To The Development Of Food Microbiology. The Unit-Ii Has Ten Chapters (No. 9To 18) Dealing With Microbial Spoilage Of Different Types Of Foods. The Unit-III Describes Food-Borne Illness Covering Four Chapters (No. 19 To 22). The Theme Of Unit-Iv Is Food Preservation Covering Total 12 Chapters (No. 23 To 34), Explaining Various Methods Of Food Preservation. Beneficial Activities Of Microbes In Foods Theme Is Described In Unit-V With Three Chapters (No. 35 To 37). The Theme Of Unit-Vi Is Microbial Quality Control And Safety Of Foods Covered In Three Chapters (No. 38 To 40), Discussing Various Aspects As Well As Recent Issues Of Food Quality Control. Unit-Vii Includes Four Appendices Which Can Be Used As Additional Reading Materials.

Introductory Foods by Osee Hughes

Introductory Foods
  • Author : Osee Hughes
  • Publisher :
  • Release Date : 1962
  • Categories : Cookbooks
  • ISBN : UOM:39015070980100
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Introductory Foods by Marion Bennion

Introductory Foods
  • Author : Marion Bennion
  • Publisher : Macmillan College
  • Release Date : 1995
  • Categories : Cookbooks
  • ISBN : 0023081910
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Foods by Gladys Ellen Vail

Foods
  • Author : Gladys Ellen Vail
  • Publisher :
  • Release Date : 1973
  • Categories : Cookbooks
  • ISBN : UOM:39015074097562
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An Introduction to the Physical Chemistry of Food by John N. Coupland

An Introduction To The Physical Chemistry Of Food
  • Author : John N. Coupland
  • Publisher : Springer
  • Release Date : 2014-06-30
  • Categories : Technology & Engineering
  • ISBN : 9781493907618
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Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.

Therapeutic Probiotic and Unconventional Foods by Alexandru Mihai Grumezescu

Therapeutic  Probiotic  And Unconventional Foods
  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-04-18
  • Categories : Health & Fitness
  • ISBN : 9780128146262
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Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources. While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research. Compiles the most recent, interesting and innovative research on unconventional and therapeutic foods Highlights the role of unconventional and therapeutic foods in improving health and life quality Discusses the implications of unconventional and therapeutic foods on safety Presents the industrial and economic impact of unconventional and therapeutic foods

Introduction to Food Chemistry by Richard Owusu-Apenten

Introduction To Food Chemistry
  • Author : Richard Owusu-Apenten
  • Publisher : CRC Press
  • Release Date : 2004-12-16
  • Categories : Technology & Engineering
  • ISBN : 9781420058178
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Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu

Food and Nutrition Information and Educational Materials Center catalog by Food and Nutrition Information Center (U.S.).

Food And Nutrition Information And Educational Materials Center Catalog
  • Author : Food and Nutrition Information Center (U.S.).
  • Publisher :
  • Release Date : 1976
  • Categories :
  • ISBN : STANFORD:36105130624195
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Fundamental Food Microbiology by Bibek Ray

Fundamental Food Microbiology
  • Author : Bibek Ray
  • Publisher : CRC Press
  • Release Date : 2007-10-08
  • Categories : Technology & Engineering
  • ISBN : 9781420007749
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Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis

Fundamental Food Microbiology Fifth Edition by Bibek Ray

Fundamental Food Microbiology  Fifth Edition
  • Author : Bibek Ray
  • Publisher : CRC Press
  • Release Date : 2013-11-26
  • Categories : Technology & Engineering
  • ISBN : 9781466564435
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The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and reta

Fundamental Food Microbiology Third Edition by Bibek Ray

Fundamental Food Microbiology  Third Edition
  • Author : Bibek Ray
  • Publisher : CRC Press
  • Release Date : 2003-12-17
  • Categories : Technology & Engineering
  • ISBN : 9780849316104
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Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.

Introduction to Food Engineering by R. Paul Singh

Introduction To Food Engineering
  • Author : R. Paul Singh
  • Publisher : Gulf Professional Publishing
  • Release Date : 2001-06-29
  • Categories : Technology & Engineering
  • ISBN : 9780080574493
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Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Introductory Foods by

Introductory Foods
  • Author :
  • Publisher :
  • Release Date :
  • Categories :
  • ISBN :
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Food Science by Norman N. Potter

Food Science
  • Author : Norman N. Potter
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Categories : Technology & Engineering
  • ISBN : 9781461549857
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Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise inte

Foods by Smith

Foods
  • Author : Smith
  • Publisher : Routledge
  • Release Date : 2013-01-11
  • Categories : Social Science
  • ISBN : 9781136215568
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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.