Foods: Pearson New International Edition

Experimental Perspectives

Author: Margaret McWilliams (Ph.D., R.D., Professor Emeritus),Ph.D., R.D., Professor Emeritus, Margaret McWilliams

Publisher: N.A

ISBN: 9781292020990

Category: Cooking

Page: 600

View: 2725

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For all courses in experimental foods, food science, and related topics. Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through Food for Thought boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)

Foods

Experimental Perspectives

Author: Margaret McWilliams

Publisher: Prentice Hall

ISBN: 9780137079292

Category: Technology & Engineering

Page: 552

View: 7726

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Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through "Food for Thought" boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)

Singapore Hawker Classics Unveiled

Decoding 25 Favourite Dishes

Author: Temasek Polytechnic

Publisher: Marshall Cavendish International Asia Pte Ltd

ISBN: 9814677868

Category: Cooking

Page: 177

View: 376

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Produced as a celebration of Singapore’s renowned culinary heritage, Singapore Hawker Classics Unveiled, tells you everything you ever needed to know – and more! – about 25 of our favourite dishes. The 25 delicious recipes featured will allow you to recreate your favourite classic hawker treats at home and inspire you to look at these familiar dishes in a new light – each dish includes its traditional presentation together with an additional interpretation with a modern twist. Moreover, every dish is covered in great detail, including information on its heritage, its aroma, taste and texture, its nutritional value, as well as clear step-by-step instructions and photographs

Regional Conference on Science, Technology and Social Sciences (RCSTSS 2014)

Business and Social Sciences

Author: Mohd Amli Abdullah,Wan Kalthom Yahya,Nazirah Ramli,Siti Rosiah Mohamed,Badli Esham Ahmad

Publisher: Springer

ISBN: 9811014582

Category: Social Science

Page: 1094

View: 8532

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This book features more than 95 papers that were presented at the bi-annual Regional Conference on Science, Technology and Social Sciences, RCSTSS 2014, which was organized by Universiti Teknologi MARA Pahang. It covers topics ranging from communications studies, politics, psychology, education, religious studies as well as business and economics. The papers, which have been carefully reviewed, include research conducted by academicians locally, regionally and globally. They detail invaluable insights on the important roles played by the various disciplines in science, technology and social sciences. Coverage includes accounting, art and design, business, communication, economics, education, finance, humanity, information management, marketing, music, religion, social sciences and tourism. Throughout, clear illustrations, figures and diagrams complement the research. The book is a significant point of reference to academicians and students who want to pursue further research in their respective fields. It also serves as a platform to disseminate research findings as a catalyst to bring out positive innovations on the development of the region.

Understanding Food: Principles and Preparation

Author: Amy Christine Brown

Publisher: Cengage Learning

ISBN: 1133607152

Category: Health & Fitness

Page: 704

View: 2264

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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Science, An Ecological Approach

Author: Sari Edelstein

Publisher: Jones & Bartlett Publishers

ISBN: 1449603440

Category: Health & Fitness

Page: 554

View: 6841

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A textbook at the forefront of a global movement toward sustainability Food Science, An Ecological Approach presents food science and food preparation in the context of current environmental world conditions. Throughout the text readers will examine the scientific basis of the dietetics profession and thoroughly explore food chemistry, preparation, safety, regulations, and cultural significance. The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers. Each chapter sets out clear objectives and integrates helpful sidebars, illustrations and discussion questions to increase concept retention. Chapter summaries and special sections found throughout the text engage students and enhance the learning experience. Additional resources are available online which complement the text.

Experimental Foods Laboratory Manual

Author: Margaret McWilliams

Publisher: Prentice Hall

ISBN: 9780130394835

Category: Health & Fitness

Page: 361

View: 1646

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For Experimental Foods Laboratory and Laboratory Food Science courses. This laboratory manual is designed to help students illustrate many of the principles of food science. Guidelines for careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Guided analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment.

The Contemporary and Historical Literature of Food Science and Human Nutrition

Author: Jennie Brogdon,Wallace C. Olsen

Publisher: N.A

ISBN: N.A

Category: Technology & Engineering

Page: 296

View: 5175

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The fifth of a seven-volume series, The Literature of the Agricultural Sciences, this book summarizes the development and trends in the published literature of food science and human nutrition over the last twenty-five years. Further, the book delineates the differences and overlaps in knowledge and research between the fields.

Fox and Cameron's Food Science, Nutrition & Health, 7th Edition

Author: Michael EJ Lean

Publisher: CRC Press

ISBN: 0340809485

Category: Medical

Page: 336

View: 5708

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The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.