| 書(shū)目名稱(chēng) | Dimensions of Food | | 編輯 | Vickie A. Vaclavik,Marcia H. Pimentel,Marjorie M. | | 視頻video | http://file.papertrans.cn/281/280494/280494.mp4 | | 圖書(shū)封面 |  | | 描述 | An Aspen Food Science Text Series Book. Now in its fourthedition, continues to be the most up-to-date, comprehensive foodlaboratory manual available. Reflecting the many advances occurring inthe food and nutrition fields, this new edition provides students withan integrated approach to the science of food, the nutritionalcontents of food, and the effects of processing on the contents. .The authors offer a variety of stimulating exercises and laboratorydiscussions through which students explore and comprehend themultidimensional nature of food decisions important in the 90‘s.Students learn specific principles of food nutrition and preparationthrough demonstrations and experiments of products. They also gain anunderstanding of cost issues related to solving nutritional problems..Questions and problems throughout facilitate application of principlesto many food situations. New features of this edition include adiscussion of dietary guidelines and the Food Guide Pyramid. Currentinformation about food legislation and mandated food labeling is alsoprovided. In line with current interests in nutrition, exercisesemphasize the preparation of fruits and vegetables, varieties ofgrains, as wel | | 出版日期 | Book 1998Latest edition | | 關(guān)鍵詞 | dietetics; fat; food; food processing; food science; nutrition; processing; proteins | | 版次 | 4 | | doi | https://doi.org/10.1007/978-1-4615-6859-9 | | isbn_ebook | 978-1-4615-6859-9 | | copyright | Springer Science+Business Media Dordrecht 1998 |
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