Nutrition And Elementary Food Science

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Elementary Food Science

Author : Ernest R. Vieira
Publisher : Springer Science & Business Media
ISBN 13 : 1475751125
Total Pages : 435 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Elementary Food Science by : Ernest R. Vieira

Download or read book Elementary Food Science written by Ernest R. Vieira and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.

Nutrition and Elementary Food Science

Author : Harriet Marks
Publisher : Frederick Warne Publishers
ISBN 13 : 9780723211211
Total Pages : 214 pages
Book Rating : 4.2/5 (112 download)

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Book Synopsis Nutrition and Elementary Food Science by : Harriet Marks

Download or read book Nutrition and Elementary Food Science written by Harriet Marks and published by Frederick Warne Publishers. This book was released on 1970 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Standard textbook, providing basis for study for dietitians, caterers and nurses, as well as practical reference book for teachers of nutrition and domestic science.

Food Science, Nutrition and Health, 6Ed

Author : Allan Cameron
Publisher : CRC Press
ISBN 13 : 9780340604830
Total Pages : 400 pages
Book Rating : 4.6/5 (48 download)

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Book Synopsis Food Science, Nutrition and Health, 6Ed by : Allan Cameron

Download or read book Food Science, Nutrition and Health, 6Ed written by Allan Cameron and published by CRC Press. This book was released on 1995-03-17 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 6th edition of this well-established book bridges the gap between the scientific principles on which good nutrition is based and the day-to-day practice of 'healthy eating'. The basic chemical natures of the important food groups are outlined together with the changes which occur when food is cooked, processed and eaten. The relationship between good nutrition and good health is emphasised, with accurate and up-to-date information about this critically important subject. Although principally intended for students of food science and nutrition, catering and health subjects, it will be of interest and value to all those concerned about improving diet.

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 146149138X
Total Pages : 495 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Fox and Cameron's Food Science, Nutrition & Health

Author : Michael EJ Lean
Publisher : CRC Press
ISBN 13 : 1444113372
Total Pages : 323 pages
Book Rating : 4.4/5 (441 download)

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Book Synopsis Fox and Cameron's Food Science, Nutrition & Health by : Michael EJ Lean

Download or read book Fox and Cameron's Food Science, Nutrition & Health written by Michael EJ Lean and published by CRC Press. This book was released on 2006-03-31 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 o

The Science of Food

Author : P. M. Gaman
Publisher : Elsevier
ISBN 13 : 1483136337
Total Pages : 258 pages
Book Rating : 4.4/5 (831 download)

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Book Synopsis The Science of Food by : P. M. Gaman

Download or read book The Science of Food written by P. M. Gaman and published by Elsevier. This book was released on 2013-10-22 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 0387699406
Total Pages : 572 pages
Book Rating : 4.3/5 (876 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Elementary Food Science

Author : John T. Nickerson
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (959 download)

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Book Synopsis Elementary Food Science by : John T. Nickerson

Download or read book Elementary Food Science written by John T. Nickerson and published by . This book was released on 1979 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food and Western Disease

Author : Staffan Lindeberg
Publisher : John Wiley & Sons
ISBN 13 : 1405197714
Total Pages : 370 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Food and Western Disease by : Staffan Lindeberg

Download or read book Food and Western Disease written by Staffan Lindeberg and published by John Wiley & Sons. This book was released on 2010-01-11 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition science is a highly fractionated, contentious field with rapidly changing viewpoints on both minor and major issues impacting on public health. With an evolutionary perspective as its basis, this exciting book provides a framework by which the discipline can finally be coherently explored. By looking at what we know of human evolution and disease in relation to the diets that humans enjoy now and prehistorically, the book allows the reader to begin to truly understand the link between diet and disease in the Western world and move towards a greater knowledge of what can be defined as the optimal human diet. Written by a leading expert Covers all major diseases, including cancer, heart disease, obesity, stroke and dementia Details the benefits and risks associated with the Palaeolithic diet Draws conclusions on key topics including sustainable nutrition and the question of healthy eating This important book provides an exciting and useful insight into this fascinating subject area and will be of great interest to nutritionists, dietitians and other members of the health professions. Evolutionary biologists and anthropologists will also find much of interest within the book. All university and research establishments where nutritional sciences, medicine, food science and biological sciences are studied and taught should have copies of this title.

Food Science and Nutrition

Author : Leigh Fisher
Publisher : Scientific e-Resources
ISBN 13 : 1839472596
Total Pages : 376 pages
Book Rating : 4.8/5 (394 download)

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Book Synopsis Food Science and Nutrition by : Leigh Fisher

Download or read book Food Science and Nutrition written by Leigh Fisher and published by Scientific e-Resources. This book was released on 2019-04-13 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science is a highly inter-disciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry. Nutrition science investigates the metabolic and physio-logical responses of the body to diet. With advances in the field of molecular biology, biochemistry, and genetics, the study of nutrition is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another. Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of hospitality studies, hotel management, and catering technology. Food Science and Nutrition provides comprehensive coverage of all aspects of the food, nutrition and human health. The purpose of this book is to offer its readers a thoroughly adequate and up-to-date view of the food science and nutrition. Foods science and their nutritive value. With the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. This book has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a technical and scientific manner, and retaining its nutritive qualities. The book begins with an all-round look into the intricacies of food science - what import it carries, the techniques and principles underlying it, the development of foods, the disciplines and aspects of food involved etc.

Elementary Food Science

Author : Roy Hopwood
Publisher : Collins Educational
ISBN 13 : 9780713519075
Total Pages : 133 pages
Book Rating : 4.5/5 (19 download)

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Book Synopsis Elementary Food Science by : Roy Hopwood

Download or read book Elementary Food Science written by Roy Hopwood and published by Collins Educational. This book was released on 1975 with total page 133 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Human Nutrition

Author : Allison Calabrese
Publisher :
ISBN 13 :
Total Pages : 648 pages
Book Rating : 4.:/5 (14 download)

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Book Synopsis Human Nutrition by : Allison Calabrese

Download or read book Human Nutrition written by Allison Calabrese and published by . This book was released on 2018 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This open textbook was developed as an introductory nutrition resource to reflect the diverse dietary patterns of people in Hawai'i and the greater Pacific. It serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Manoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan."--BC Campus website.

Principles of Food Science

Author : Janet D. Ward
Publisher : Goodheart-Willcox Pub
ISBN 13 : 9781590706534
Total Pages : 616 pages
Book Rating : 4.7/5 (65 download)

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Book Synopsis Principles of Food Science by : Janet D. Ward

Download or read book Principles of Food Science written by Janet D. Ward and published by Goodheart-Willcox Pub. This book was released on 2007 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.

Culinary Nutrition

Author : Jacqueline B. Marcus
Publisher : Academic Press
ISBN 13 : 0123918839
Total Pages : 660 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Culinary Nutrition by : Jacqueline B. Marcus

Download or read book Culinary Nutrition written by Jacqueline B. Marcus and published by Academic Press. This book was released on 2013-04-15 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Nutritional Sciences

Author : Michelle McGuire
Publisher : Cengage Learning
ISBN 13 : 9781337628877
Total Pages : 736 pages
Book Rating : 4.6/5 (288 download)

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Book Synopsis Nutritional Sciences by : Michelle McGuire

Download or read book Nutritional Sciences written by Michelle McGuire and published by Cengage Learning. This book was released on 2017-02-14 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning Now updated with the 2015 Dietary Guidelines for Americans, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Enhanced Edition clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning. A Table of Food Composition booklet is included.

Introduction to Food Science and Technology

Author : G.F. Stewart
Publisher : Elsevier
ISBN 13 : 0323138594
Total Pages : 289 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Introduction to Food Science and Technology by : G.F. Stewart

Download or read book Introduction to Food Science and Technology written by G.F. Stewart and published by Elsevier. This book was released on 2012-12-02 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

Introducing Food Science

Author : Robert L. Shewfelt
Publisher : CRC Press
ISBN 13 : 142001272X
Total Pages : 386 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Introducing Food Science by : Robert L. Shewfelt

Download or read book Introducing Food Science written by Robert L. Shewfelt and published by CRC Press. This book was released on 2011-05-16 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an