ISBN: 9780132339261

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 … Más…

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. Media >, [PU: Prentice Hall]<

ISBN: 9780132339261

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 … Más…

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. Media >, [PU: Prentice Hall]<

ISBN: 0132339269

This text focuses on the 'how's and why's' of food preparation by emphasizing a food science perspective. It integrates discussion of food preparation, food science and food technology to… Más…

This text focuses on the 'how's and why's' of food preparation by emphasizing a food science perspective. It integrates discussion of food preparation, food science and food technology topics, food safety and government regulation, food consumption trends, and notations regarding nutritional content of food. agricultural sciences,business and finance,business and investing,canning and preserving,cooking,cooking,crafts and hobbies,culinary arts and techniques,diet and nutrition,education and reference Canning & Preserving, Prentice Hall PTR<

ISBN: 9780132339261

Pearson. Hardcover. 0132339269 Like New and in great condition with no missing or damaged pages. Need it urgently? Upgrade to Expedited. In stock and we ship daily on weekdays & Satur… Más…

Pearson. Hardcover. 0132339269 Like New and in great condition with no missing or damaged pages. Need it urgently? Upgrade to Expedited. In stock and we ship daily on weekdays & Saturdays. . Fine., Pearson<