Elementary Food Science

Elementary Food Science Author Ernest R. Vieira
ISBN-10 0834216574
Release 1999-02-28
Pages 424
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In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, and chemical quality tests, and processing methods for a variety of the foods described in previous chapters. Designed to be used by students that may not have an extensive background in the sciences, this outstanding text does not, however, avoid coverage of complex elements of food science; rather it explains them in a way that facilitates their understanding.



Essentials of Food Science

Essentials of Food Science Author Vickie A. Vaclavik
ISBN-10 9781461491385
Release 2013-12-05
Pages 495
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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.



Food Analysis

Food Analysis Author Suzanne Nielsen
ISBN-10 0306474956
Release 2003-04-30
Pages 557
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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.



Food Science

Food Science Author Norman N. Potter
ISBN-10 083421265X
Release 1998
Pages 608
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Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.



Essentials of Food Sanitation

Essentials of Food Sanitation Author Norman Marriott
ISBN-10 9781461560456
Release 2012-12-06
Pages 344
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An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.



Understanding Food Principles and Preparation

Understanding Food  Principles and Preparation Author Amy Brown
ISBN-10 9780538734981
Release 2010-06-01
Pages 704
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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.



Foodborne Infections and Intoxications

Foodborne Infections and Intoxications Author
ISBN-10 9780123914767
Release 2013-03-06
Pages 568
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The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. Provides a summary of the



Culinology

Culinology Author Research Chefs Association
ISBN-10
Release 2016-02-16
Pages 504
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Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.



Food Science An Ecological Approach

Food Science  An Ecological Approach Author Sari Edelstein
ISBN-10 9781449603441
Release 2013-02-01
Pages 554
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A textbook at the forefront of a global movement toward sustainability Food Science, An Ecological Approach presents food science and food preparation in the context of current environmental world conditions. Throughout the text readers will examine the scientific basis of the dietetics profession and thoroughly explore food chemistry, preparation, safety, regulations, and cultural significance. The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers. Each chapter sets out clear objectives and integrates helpful sidebars, illustrations and discussion questions to increase concept retention. Chapter summaries and special sections found throughout the text engage students and enhance the learning experience. Additional resources are available online which complement the text.



Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering Author Romeo T. Toledo
ISBN-10 9780387292410
Release 2007-03-06
Pages 570
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Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.



Modern Food Microbiology

Modern Food Microbiology Author James M. Jay
ISBN-10 9781461574767
Release 2012-12-06
Pages
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This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.



Elementary Science Methods A Constructivist Approach

Elementary Science Methods  A Constructivist Approach Author David Martin
ISBN-10 9781111305437
Release 2011-07-29
Pages 632
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The text that pioneered a constructivist approach to elementary science teaching is based on two fundamental and complementary ideas: that it’s more important for children to learn how to do science than to learn about science, and that elementary science teachers needing to know a great deal of science, but rather should be co-inquirers with their students. ELEMENTARY SCIENCE METHODS: A CONSTRUCTIVIST APPROACH, Sixth Edition, features a wealth of exercises, including open-ended inquiry activities that help teacher candidates construct their own conceptualizations about science content and teaching methods. More than 170 process-oriented, open-ended activities, organized by grade level, can be used to encourage children to develop and perform their own investigations. All activities and much of the text content are clearly linked to National Science Education Standards (NSES) for content, professional development, assessment, and teaching. Also included are suggestions for appropriate children’s literature to encourage interdisciplinary learning. The book’s website, Education CourseMate, provides valuable tools and resources such as additional activities and video clips that students can use both in their college course and later in elementary science classrooms. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Nutritional Sciences From Fundamentals to Food

Nutritional Sciences  From Fundamentals to Food Author Michelle McGuire
ISBN-10 9780840058201
Release 2012-01-01
Pages 736
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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e 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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Food Around the World

Food Around the World Author Margaret McWilliams
ISBN-10 0135073359
Release 2011
Pages 509
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"Food Around the World helps you investigate what and how people eat as you explore the ways that geography and history have combined to shape the food patterns and cultures of countries and regions throughout the world. You will also examine how natural disasters, economics, and politics are contributing to food insecurity in many regions." --Book Jacket.



Science in Elementary Education

Science in Elementary Education Author Joseph M Peters
ISBN-10 0135031516
Release 2015-10-08
Pages 576
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For Elementary and Middle School Science Methods courses.Substantially rewritten to focus on inquiry teaching and learning as espoused in the National Science Education Standards, the new edition of Science in Elementary Education: Methods, Concepts, and Inquiries will prepare pre-service teachers to plan, facilitate, adapt, and assess inquiry experiences consistent with today's science classroom. It accomplishes this by implementing the 6E model of inquiry teaching, addressing the planning and needs of inquiry teaching classrooms, and describing the materials teachers need to get up and running.This practical text includes over 350 Teaching Tips throughout and Twelve Inquiry Units that model constructivist applications, build conceptual knowledge, and provide a bank of classroom-tested lessons to use in science classrooms."



Introduction to Food Science and Food Systems

Introduction to Food Science and Food Systems Author Rick Parker
ISBN-10 9781305855465
Release 2016-03-04
Pages 640
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Cultivate a career in food science with INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition! Uncover the foundations of the modern food industry, from nutrition and chemistry to processing and safety, and delve into some of the most pressing foodborne issues of our day. Laced with full-color images, drawings, charts, and graphs, chapters discuss the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of agriscience concepts with practical, hands-on activities in math, science and other key areas, aligning the readings with National Agricultural Education Standards and FFA Career Development Events (CDEs). Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Mathematics for Elementary Teachers with Activities Books a la Carte Edition

Mathematics for Elementary Teachers with Activities  Books a la Carte Edition Author Sybilla Beckmann
ISBN-10 0134423313
Release 2017-01-07
Pages 1168
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Mathematics for Elementary Teachers with Activities Books a la Carte Edition has been writing in one form or another for most of life. You can find so many inspiration from Mathematics for Elementary Teachers with Activities Books a la Carte Edition also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Mathematics for Elementary Teachers with Activities Books a la Carte Edition book for free.