Understanding Food

Author : Amy Brown
Publisher : Nelson Education
Page : 719 pages
File Size : 51,9 Mb
Release : 2010-06
Category : Medical
ISBN : 9781133008385

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Understanding Food: Principles and Preparation by Amy Brown Pdf

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. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. 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.

Author : Amy C. Brown
Publisher : Unknown
Page : 625 pages
File Size : 48,7 Mb
Release : 2010
Category : Cooking
ISBN : 0538736232

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Understanding Food by Amy C. Brown Pdf

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton 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. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.

Author : Amy Brown
Publisher : Cengage Learning
Page : 692 pages
File Size : 51,7 Mb
Release : 2007-04-03
Category : Medical
ISBN : 9780495107453

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Understanding Food: Principles and Preparation by Amy Brown Pdf

UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting... and something worth holding on to! Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Author : Amy Christine Brown
Publisher : Cengage Learning
Page : 722 pages
File Size : 49,7 Mb
Release : 2014-02-26
Category : Health & Fitness
ISBN : 9781285954493

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Understanding Food: Principles and Preparation by Amy Christine Brown Pdf

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.

Author : Ruth MacDonald,Cheryll Reitmeier
Publisher : Academic Press
Page : 372 pages
File Size : 55,6 Mb
Release : 2017-05-25
Category : Technology & Engineering
ISBN : 9780128044858

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Understanding Food Systems by Ruth MacDonald,Cheryll Reitmeier Pdf

Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics

Author : Maria Sassi
Publisher : Springer
Page : 140 pages
File Size : 52,9 Mb
Release : 2017-10-24
Category : Business & Economics
ISBN : 9783319703626

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Understanding Food Insecurity by Maria Sassi Pdf

This book provides a comprehensive overview of key aspects of food insecurity, including definitional and conceptual issues, information systems and data sources, indicators, and policies. The aim is to equip readers with a sound understanding of the subject that will assist in the recognition of food insecurity and the design of suitable responses. The early chapters discuss the evolution and limitations of the concept and provide a set of conceptual frameworks for the analysis of food security. Systems used to collect data and their evolution over time are then explained, and the most commonly adopted indicators for monitoring food security are presented. Approaches to food security are then thoroughly reviewed decade by decade. Specific attention is paid to the food insecurity challenge in the new millennium, focusing particularly on recent food crises and institutional and policy-related consequences. Finally, the specific terminology of food aid and assistance is examined, with discussion of the instruments recently adopted in the food aid system. This book will be an informative and stimulating resource for both students and professionals.

Author : Amy C. Brown
Publisher : Unknown
Page : 128 pages
File Size : 48,9 Mb
Release : 2019
Category : Food
ISBN : 9814875813

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Understanding Food by Amy C. Brown Pdf

Author : Anonim
Publisher : Unknown
Page : 224 pages
File Size : 45,9 Mb
Release : 2024-04-25
Category : Electronic
ISBN : 9783667610

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Understanding Food Microbiology by Anonim Pdf

Author : Michele Ver Ploeg
Publisher : DIANE Publishing
Page : 160 pages
File Size : 46,5 Mb
Release : 2010-02
Category : Health & Fitness
ISBN : 9781437921342

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Access to Affordable and Nutritious Food: Measuring and Understanding Food Deserts and Their Consequences by Michele Ver Ploeg Pdf

The Food, Conservation, and Energy Act of 2008 directed the U.S. Dept. of Agr. to conduct a 1-year study to assess the extent of areas with limited access to affordable and nutritious food, identify characteristics and causes of such areas, consider how limited access affects local populations, and outline recommend. to address the problem. This report presents the findings of the study, which include results from two conferences of national and internat. authorities on food deserts and a set of research studies. It also includes reviews of existing literature, a national-level assessment of access to large grocery stores and supermarkets, analysis of the economic and public health effects of limited access, and a discussion of existing policy interventions. Illus.

Author : Peter S. Murano
Publisher : Cengage Learning
Page : 0 pages
File Size : 41,9 Mb
Release : 2003
Category : Food
ISBN : 053454486X

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Understanding Food Science and Technology by Peter S. Murano Pdf

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Author : E. N. Anderson
Publisher : NYU Press
Page : 304 pages
File Size : 53,5 Mb
Release : 2005-03-01
Category : Social Science
ISBN : 9780814707401

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Everyone Eats by E. N. Anderson Pdf

Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

Author : Sharon Croxford
Publisher : Routledge
Page : 480 pages
File Size : 54,8 Mb
Release : 2020-07-16
Category : Medical
ISBN : 9781000248296

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Understanding the Science of Food by Sharon Croxford Pdf

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science

Author : Clare Tattersall
Publisher : The Rosen Publishing Group, Inc
Page : 138 pages
File Size : 43,6 Mb
Release : 1999-12-15
Category : Juvenile Nonfiction
ISBN : 0823928608

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Understanding Food and Your Family by Clare Tattersall Pdf

Describes how eating patterns and attitudes about food are partly determined by one's family and discusses eating disorders and how to deal with them.

Author : R. Steele
Publisher : Woodhead Publishing
Page : 434 pages
File Size : 40,7 Mb
Release : 2004-05-10
Category : Cooking
ISBN : 1855737329

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Understanding and Measuring the Shelf-Life of Food by R. Steele Pdf

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field

Author : Lynn Frewer,Hans Van Trijp
Publisher : Woodhead Publishing
Page : 696 pages
File Size : 54,7 Mb
Release : 2006-12-22
Category : Technology & Engineering
ISBN : 9781845692506

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Understanding Consumers of Food Products by Lynn Frewer,Hans Van Trijp Pdf

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice