0 EA
no
show
1   
장바구니 주문배송조회
   현재위치 : HOME >
Introductory Foods, 13/E
판매가격  : 43,000원
적립금  : 1,290점
출판사  : Prentice Hall
저자  : Marion Bennion
발행일  : 2010
페이지 수  : 704면
ISBN  : 9780132339261
소개하기  :
주문수량  :
Description

For courses in Introductory Foods.

 

A market leader, 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, all while focusing on the role food plays in human life, culture and health. This edition features new chapter introductions, new web resources, and over 300 additional references that address developments in food safety and regulation, consumer consumption trends, and technological innovations in processing.


Features

For courses in Introductory Foods. A market leader, 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, all while focusing on the role food plays in human life, culture and health. This edition features new chapter introductions, new web resources, and over 300 additional references that address developments in food safety and regulation, consumer consumption trends, and technological innovations in processing.

 

New to the Edition

 

New! Chapter introductions–appear in this edition.

·        Provides a preview of key chapter topics in bullet format.

 

New! Web resources–end each chapter.

·        Includes a listing of key web sites to assist students in their online research.

 

New! Over 300 additional references–have been added to this edition.

·        Addresses recent developments in food safety and regulation, consumer consumption trends, and technological innovations in processing.

 

Expanded! More charts and tables–appear in this edition.

·        Pulls out material previously presented in the narrative of the text.

·        Creates a quick visual reference in a concise and consistent format.

 

Updated! Feature boxes answer questions such as:

·        Raw milk–is it safe?

·        Does where we eat make a difference?

·        How can you have input into government regulations?

·        What should we look for in high quality cookware?

·        Why do some microwaveable foods have special packaging?

·        What makes pepper hot?

·        What is the acceptable daily intake of low calorie sweetners?

 

Hallmark Features

 

A scientific perspective–highlights food regulation, consumer trends, food safety, food technology, and current nutrition and health issues.

·        Includes food science information that supports skills needed when modifying or developing recipes.

·        Provides a basic understanding of the scientific principles behind food preparation and emphasizes how and why specific ingredients and techniques are effective.

A focus on food preparation–makes this book ideal forcourses that involve a food preparation lab. 

·        Discusses food preparation as it relates to home or food service environments.

·        Provides an understanding of food preparation and consumption trends and is designed for students in nutrition, dietetics, hospitality management, family and consumer education and culinary arts.

 

A versatile format–presents chapters so they can be taught independently or in succession, depending on the needs of the instructor.

·        Provides instructors with a more flexible teaching style.

 

Chapters and sidebars on food safety and food regulation–help students understand key food safety practices and key food safety concerns.

·        Includes coverage of FDA approved irradiation for fresh and frozen meat.

·        Emphasizes Hazard Analysis and Critical Control Point (HACCP) system and its role in maintaining a safe food supply.

 

Special boxes that highlight Multicultural Cuisine, Healthy Eating and Hot Topics–appear throughout this edition.

·        Address current trends and issues with regards to diet and health, multicultural and international foods, and new or controversial topics pertaining to foods.

 


Table of Contents


Feature Boxes

Preface

 

INTRODUCTION

Chapter 1 Food Choices and Sensory Characteristics

Chapter 2 Food Economics and Convenience

Chapter 3 Food Safety

Chapter 4 Food Regulations and Standards

 

PRINCIPLES OF COOKERY

Chapter 5 Back to Basics

Chapter 6 Heat Transfer in Cooking

Chapter 7 Microwave Cooking

Chapter 8 Seasonings, Flavorings, and Food Additives

Chapter 9 Food Composition   FATS, FRYING, AND EMULSIONS

Chapter 10 Fats, frying, and Emulsions

 

SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS

Chapter 11 Sweeteners and Sugar Cookery

Chapter 12 Frozen Desserts

Chapter 13 Starch

Chapter 14 Pasta and Cereal Grains

 

BAKERY PRODUCTS

Chapter 15 Batters and Doughs

Chapter 16 Quick Breads

Chapter 17 Yeast Breads

Chapter 18 Cakes and Cookies

Chapter 19 Pastry   FRUITS, VEGETABLES, AND SALADS

Chapter 20 Vegetables and Vegetable Preparaton

Chapter 21 Fruits and Fruit Preparation

Chapter 22 Salads and Gelatin Salads   DAIRY PRODUCTS AND EGGS

Chapter 23 Milk and Milk Products

Chapter 24 Eggs and Egg Cookery   MEAT, POULTRY, AND SEAFOOD

Chapter 25 Meat and Meat Cookery

Chapter 26 Poultry Chapter 27 Seafood   BEVERAGES

Chapter 28 Beverages

 

FOOD PRESERVATION

Chapter 29 Food Preservation and Packaging

Chapter 30 Food Preservation by Freezing and Canning  

 

Appendix A Weights and Measures

Symbols for Measurements

Equivalents

Some Ingredient Substitutions

Standard Can Sizes

Metric Conversions

Common Measurements Used in Food Preparation

Approximate Number of Cups in a Pound of Some Common Foods

Weights and Measures for Some Food Ingredients

 

Appendix B Temperature Control

Oven Temperatures

Thermometers for Other Uses

Converting Fahrenheit and Celsius Temperatures

 

Appendix C Nutritive Value of Selected Foods

 

Appendix D Glossary

 

Index

{교재 사용시 강의 자료 문의 바랍니다.}
상품정보고시
제품명 Introductory Foods, 13/E
판매가격 43,000원
제조사 Prentice Hall
더 자세한 정보를 원하시면 클릭! 이동하기
위 상품과 관련된 상품이 없습니다.
번호 제목 이름 별점 날짜
아직 작성된 상품평이 없습니다.
 
번호 제목 이름 날짜 비고
작성된 상품문의가 없습니다.
  상품문의하기
구입제품의 이상이 있을 경우
- 구입후 7일 이내에 동일제품으로 교환 가능하며 운송비는 판매자 부담입니다.
- 다른 제품으로 교환, 또는 이상이 없는 제품과 함께 교환을 원하실 경우 구매자께서 운송비를 부담합니다.

구입제품의 이상이 있을 경우 (색상,사이즈,다른상품교환)
- 구입후 7일이내 교환 가능하며 구매자께서 운송비를 부담합니다.
(30000원 이상 구매하셔서 택배비를 무상으로 받으셨을 경우, 취소하시게 되면 왕복 운송비를 구매자께서 부담합니다.)

!! 주의사항
비닐포장 및 Tag의 폐기 또는 훼손 등으로 상품 가치가 멸실된 경우에는 제한.
반품시에 해당 사은품이 있을 경우 같이 보내주셔야 합니다.
결제후 2~5일 이내에 상품을 받아 보실 수 있습니다.
국내 최대의 물류사 CJ택배를 통하여 신속하고 안전하게 배송됩니다.
3만원 이상 구입시 무료배송입니다.
(제주도를 포함한 도서,산간지역은 항공료 또는 도선료가 추가됩니다.)
결제방법은 신용카드, 국민/BC(ISP), 무통장입금, 적립금이 있습니다.
정상적이지 못한 결제로 인한 주문으로 판단될 때는 임의로 배송이 보류되거나,주문이 취소될 수 있습니다.
세포의세계 8판 2장 3장 .. 2018/05/11
문의 드립니다 2018/05/11
켐벨 생명과학 10판 (2쇄).. 2018/05/10
brock의 미생물학 연습문.. 2018/04/22
캠벨생명과학 용월책 교재 2018/04/22
Arboriculture: Integrate.. 50,000원
Principles of Plant Scie.. 40,000원
Introduction to Animal S.. 45,000원
Companion Animals: Their.. 45,000원
상담시간    평일 09:30 ~ 18:00 토,일,공휴일 휴무
상담 및 문의전화    02-581-4057~8 |  팩스:02-581-4059 (inquiry@biosciencepub.com)
상호 : (주)바이오사이언스출판|경기도 안양시 동안구 전파로 107(호계동)
사업자등록번호 : 114-86-69898 (정보확인)| 통신판매업신고 : 제0978호| 부가통신사업자번호 :
대표이사 : 문정구| 개인정보 관리책임자 : 장부례| 개인정보 보호기간 : 회원탈퇴시
Copyrightⓒ (주)바이오사이언스출판 All rights reserved. Designed by wepas.com