image

Introductory Foods (12th Edition)

Book Description: 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. The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation. For Dietitians and those in family and consumer sciences.

Content Copyright © 1999-2008 Terms and Conditions of Use, Security and Privacy Policy | Resources: 1 2 3 | Site Map

Your Bookbag

Your Bookbag is now empty

Use your bookbag to search for multiple books at one time.
Find the best prices for all your textbook needs in one easy search.

To add an item simply select "Add to My Bookbag".

CopyScape