Introductory FOODS

Introductory Foods, in its 13th edition, has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology. Recent developments in food safe...

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Bibliographic Details
Main Author: Bennion, Marion, 1925 - (Author)
Format: Book
Language:English
Published: New York Macmillan Publishing Company 1990
©1990
Edition:9th ed
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Summary:Introductory Foods, in its 13th edition, has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations are included. NEW IN THIS EDITION Over 350 new references, reflecting current information in foods and food science, are cited. Over 60 new charts and tables provide concepts in a student-friendly format. Web resources guide students in their Internet exploration of food topics. New and revised feature boxes are presented under the titles of Multicultural Cuisine, Healthy Eating, Hot Topics, and Focus on Science. Additional sidebars provide students with a discussion of specialized topics. Content is updated throughout. A sampling of some of the new and revised topics includes Food allergen, health claims, and country of origin labeling Greater emphasis on whole grains Mushroom descriptions and enhanced coverage of specific vegetables Fish and plant-based gelatins Issues and controversies associated with rBST and raw milk Description of grass fed, natural, organic, hormone-free, free-range, and other meat and poultry labeling terms Aquaculture and sustainability of seafood Bottled water and energy drinks Packaging waste management
Item Description:Includes index
Physical Description:viii, 661 pages illustrations 24 cm
ISBN:0023081813