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Product Identifiers
PublisherTaylor & Francis Group
ISBN-101138631264
ISBN-139781138631267
eBay Product ID (ePID)240473539
Product Key Features
Number of Pages344 Pages
LanguageEnglish
Publication NameDimensions of Food
Publication Year2018
SubjectFood Science, Nutrition, General
FeaturesNew Edition
TypeTextbook
Subject AreaCooking, Technology & Engineering, Medical
AuthorAmy Haynes, Vickie A. Vaclavik
FormatTrade Paperback
Dimensions
Item Height0.7 in
Item Weight29.7 Oz
Item Length11 in
Item Width8.5 in
Additional Product Features
Edition Number8
Intended AudienceCollege Audience
LCCN2017-048105
Dewey Edition21
IllustratedYes
Dewey Decimal664
Table Of ContentDimensions of Food. Economic Dimensions. Nutritional Dimensions. Palatability Dimensions. Chemical Dimensions. Sanitary Dimensions. Food-Processing Dimensions. Food Principles. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures. Cereal and Starch. Fruits and Vegetables. Meat, Poultry, and Fish. Plant Proteins. Eggs and Egg Products. Milk and Milk Products. Fats and Oils. Sugars/Sweeteners. Batter and Dough. Heating Foods by Microwave. Microwave Cooking. Meal Management. Appendices.
Edition DescriptionNew Edition
SynopsisFollowing its bestselling predecessor, Dimensions of Food, Eighth Edition , provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins., Following the tradition of its predecessor, this eighth edition allows students to explore various aspects of food. It presents various dimensions including the chemical, economic, nutritional, palatability, processing, and sanitation aspects of food. The text provides a basic understanding of functional and structural properties of several food groups such as dairy, fruits, vegetables, eggs, meat, poultry, and fish. Unique to this manual are extensive appendices which supplement current textbooks and provide additional background for lab exercises.
LC Classification NumberTX354.V33 2018
