Search results for: introductory-foods

Introductory Foods

Author : Barbara Scheule
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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

Author : Barbara Scheule Ph.D., RD
File Size : 84.58 MB
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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

Author : Marion Bennion
File Size : 86.64 MB
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Introductory Foods

Author : Osee Hughes
File Size : 47.38 MB
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Introductory Foods

Author : Marion Bennion
File Size : 80.41 MB
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Introductory Foods

Author : Mary L. Morr
File Size : 74.64 MB
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Consists of 20 copies of The Hope of Easter (#3321) by Bill Donahue.

Introductory Foods

Author : Osee Hughes
File Size : 29.33 MB
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Introductory Maternity and Pediatric Nursing

Author : Nancy T. Hatfield
File Size : 28.97 MB
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Written specifically for the LPN/LVN student, this Third Edition of Introductory Maternity and Pediatric Nursing provides clear, well-illustrated, and clinically relevant coverage of pregnancy, birth, and pediatrics to help student’s master key clinical and critical thinking skills and prepare for the NCLEX® exam and successful practice. This Third Edition is enhanced by new care plans in the clinical chapters, new case studies, a new art program, a new pronunciation guide, and more. Online video clips of live births, Cesarean delivery, breastfeeding, pediatric milestones, the well child, and the hospitalized child bring concepts to life in dynamic full color. To ensure student mastery of key topics, an integrated workbook at the end of each chapter includes NCLEX-style questions (many NEW to this edition), study activities, and critical thinking: "What Would You Do?" exercises.

Introductory Nutrition

Author : Sooja K. Kim
File Size : 23.91 MB
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This book provides practical applications for nutrition information. Several different aspects of nutrition are included in this book, such as nutrition labeling and anthropometric measurements.

Introduction to the Physical Chemistry of Foods

Author : Christos Ritzoulis
File Size : 40.43 MB
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Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. The text begins with basic physical chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. The chapters cover thermodynamic systems, temperature, and ideal gases versus real gases; chemical thermodynamics and the behavior of liquids and solids, along with phase transitions; and the thermodynamics of small molecule and macromolecule dispersions and solutions. The text describes surface activity, interfaces, and adsorption of molecules. Attention is paid to surface active materials, with a focus on self-assembled and colloidal structures. Emulsions and foams are covered in a separate chapter. The book also introduces some of the main macroscopic manifestations of colloidal (and other) interactions in terms of rheology. Finally, the author describes chemical kinetics, including enzyme kinetics, which is vital to food science. This book provides a concise, readable account of the physical chemistry of foods, from basic thermodynamics to a range of applied topics, for students, scientists, and engineers with an interest in food science.

Introductory Foods Im Sup

Author : Scheule
File Size : 32.38 MB
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Introduction to Food Chemistry

Author : Richard Owusu-Apenten
File Size : 30.97 MB
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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

Ayurveda An Introductory Look

Author : Basmati
File Size : 28.63 MB
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Brought to you by Basmati.com! Ayurveda isn’t a new study: it’s been practiced for nearly 6,000 years in India. But it’s endured throughout the years because of its holistic approach to health. Often translated as “the science of life,” Ayurveda looks at each individual’s personal constitution as a mix of Vata, Pitta, and Kapha characteristics; your constitution affects your health, personality, and more. Check out our comprehensive ebook on all things Ayurveda - from self-care, to recipes, to choosing an exercise that's best for your dosha. Don't know your dosha? We've got you covered there too - the ebook contains a quiz to determine your dosha! Ayurveda advocates seasonal eating, so a lot of the recipes here focus on fresh, seasonal, healing foods that balance your body's constitution.

An Introduction to the Physical Chemistry of Food

Author : John N. Coupland
File Size : 31.4 MB
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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.

Introduction to Food Engineering

Author : R. Paul Singh
File Size : 37.6 MB
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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 Food Science

Author : Donald Bailey Smith
File Size : 25.95 MB
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Introductory Foods By Osee Hughes

Author : Osee Hughes
File Size : 64.57 MB
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Food and Nutrition Information and Educational Materials Center catalog

Author : Food and Nutrition Information Center (U.S.).
File Size : 39.78 MB
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Fundamental Food Microbiology Fifth Edition

Author : Bibek Ray
File Size : 25.68 MB
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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 retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Principles and Applications of Domestic Animal Behavior An Introductory Text

Author : Price, E.O.
File Size : 42.13 MB
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