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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.

• Sales Rank: #165988 in Books
• Published on: 2009-02-22
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x 1.34" w x 7.01" l, 2.25 pounds
• Binding: Paperback
• 572 pages

Review

From the reviews of the third edition:

"This new edition … contains updates on ‘food commodities, optimizing quality, laws, and food safety,’ includes discussions on RFID (radio-frequency identification) tags and transfats, and incorporates the revised USDA food pyramid. This basic volume has most of the needed information and features helpful glossaries … . Summing Up: Recommended. Lower-division undergraduates through professionals; technical program students." (J. M. Jones, CHOICE, Vol. 45 (11), 2008)

From the Back Cover

Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.

This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.

New in this edition are "Culinary Alerts!" scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following:

• Biotechnology. Genetically Modified Organisms (GMO’s)
• Functional foods
• Nutraceuticals
• Phytochemicals
• Medical foods
• USDA Food Pyramid
• Food Label Heath Claims
• Research Chefs Association – certification as a culinary scientist and more

Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.

 

About the Authors

Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety.

Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.

About the Author

Vickie A. Vaclavik is an assistant professor, and registered dietitian at The University of Texas Southwestern Medical Center at Dallas, in the Department of Clinical Nutrition. She instructs in Food Science, and Management and Foodservice Operations, as well as in a portion of the community practice component of Nutrition Education. She also instructs in Nutrition at the Dallas County Community College, and works with a local Culinary Arts Associates Degree program. She has taught for over 20 years. As well, she has written Food Science texts and a computer module on food safety.

Elizabeth W. Christian is an adjunct faculty member of the Texas Woman's University's Department of Nutrition & Food Sciences.

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1 of 1 people found the following review helpful.
Five Stars
By LVP
Have been coming back to this book for references during my studies

1 of 1 people found the following review helpful.
Five Stars
By Brittany Fellows
Clearly and easily written. Very helpful.

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Five Stars
By mollypat007
Useful book, good price

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Erford's book presents a broad overview of basic issues in psychological and educational assessment. The book familiarizes students with the essentials of testing, covering such concepts as ethical, legal, and diversity issues; reliability, validity, and test construction; and the pertinent tests needed by professional counselors to conduct thorough and effective assessments. Erford's guidance on basic procedures such as test selection, as well as the book's examples and applications relevant to a range of practices and clientele, help students learn how and when to use the correct assessment tools with diverse clients. In addition, the author and other contributors focus on the importance of counselor identity and the essentials of this complex field.

• Sales Rank: #925027 in Books
• Published on: 2012-02-01
• Format: International Edition
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x .79" w x 7.99" l, 1.99 pounds
• Binding: Paperback
• 512 pages

Review
1. Basic Assessment Concepts. 2. Historical Foundations and Perspectives of Assessment. 3. Legal, Ethical, and Diversity Foundations and Perspectives in Assessment. 4. How Tests are Constructed. 5. Selecting, Administering, Scoring, and Interpreting Assessment Instruments and Techniques. 6. Reliability. 7. Validity. 8. Clinical Assessment and Diagnosis. 9. Personality Assessment. 10. Behavioral Assessment. 11. Assessment of Intelligence. 12. Assessment of Other Aptitudes. 13. Assessment of Achievement. 14. Assessment in Career Counseling. 15. Assessing Couples and Families.

About the Author
Bradley T. Erford, Ph.D., is a professor in the school counseling program of the Educational Specialties Department at Loyola College in Maryland. He is a past president and fellow of the American Counseling Association (ACA) and a recipient of the ACA Research Award, ACA Extended Research Award, ACA Professional Development Award, and ACA Carl Perkins Government Relations Award. He has authored or edited more than 30 books. His research specialization lies primarily in the development and technical analysis of psychoeducational tests and has resulted in the publication of numerous journal articles, book chapters, and psychoeducational materials.

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• Binding: Hardcover
• 332 pages

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A guide to restaurant design for a cost-conscious market. The process of interpreting the client's ambitions to produce high-quality but affordable solutions, producing the most for the least, is thoroughly covered in this book.

• Sales Rank: #640558 in Books
• Brand: Brand: Watson-Guptill Publications
• Published on: 1992-10-01
• Released on: 1992-10-01
• Original language: English
• Number of items: 1
• Dimensions: 11.30" h x .75" w x 8.55" l, 2.55 pounds
• Binding: Hardcover
• 224 pages

Features

• Used Book in Good Condition

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0 of 0 people found the following review helpful.
Stellar case study of what makes a restaurant successful!
By Robert C. Babcock
I really have enjoyed this book, probably more than my star rating would indicate. The book contains a lot of general information on codes, costing, construction, etc. But the meat of the book is the section of case studies. You get a blueprint-style drawing of each restaurant along with some photos of the interior. It's great to see what they have in common and some of the innovative (or just plain offbeat) design features they incorporate.

My only quibbles with the book are that it's a little dated (maybe there's a newer edition?) and some of the prose is a little too "precious". As much as I respect Wolfgang Puck the book spends wayyyyyy too much space on his plethora of restaurants.

Still, this is a great book! Highly recommended to anyone setting out open a new restaurant.

89 of 89 people found the following review helpful.
Excellent resource for anyone in or interested in "the biz"
By Christian Hunter
I own a pretty sucessful bar in Santa Barbara California and decided (about a year ago) to try my hand in the Restaurant Business.
Before I could turn back, the lease was signed, money was coming in...there was no escape. I was pretty terrified.
I decided to learn everything I could about design, management, success' and failures. The principal way I did this was to order an armada of books about the business. In all I think I bought roughly 20 books. Most of them were somewhat helpful, but none of them approached the value of this fine book.
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I can't recommend this book any higher. It was an enormous help to me in putting my new restaurant together.
Christian Hunter
Owner - Sevilla Restaurant, Santa Barbara

4 of 4 people found the following review helpful.
Really Good Book...But Dated.
By Steve T.
This book has a lot of great information in it. Alot of the information is timeless. However, this book is from 1992 and all the restaurant case studies are from then as well. As I read the book and they discuss restaurants like Mesa Grill and they speak of it as being new, when I know it has been around for 15 or so years, it just seems off. Also the stats such as average checks and other sales data is kind of dated. You could definitley learn from the case studies but it would be nice if they would update the book.

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Try new techniques, get in some practice time, or work on a finished piece with this collection of Art Models pose photos for a fraction of the price of hiring a model or buying individual poses. These collections of poses from individual Art Models Photoshoots are a cost effective way to collect all the poses from favorite models and modeling sessions. Each pose presents the model in the series’ trademark in-the-round 360-degree rotation, showing the pose from 24 points of view. Multiple angles enable artists to choose their view—very important in creating art that conveys an artist’s individual style. Choose an image and zoom in on any part of the figure to achieve a higher level of detail. Digital artists can give their creations ultra-realistic features and traditional artists can create detailed or monumental-size paintings and drawings. Scale, rotate, flip, enlarge, brighten, darken and even combine images using standard photo editing software like Photoshop or GIMP. Because the photos are presented in JPEG format, they can be sent to any device or printer. Jenni Session 1B presents the second half of the first Photoshoot with Art Models’ Jenni, a collection of over 640 photos in 25 varied poses photographed in bright, even lighting. A preview of all the poses can be seen in the Sessions page of the PoseSpace.com website.

• Sales Rank: #2563497 in Books
• Published on: 2015-03-01
• Original language: English
• Subtitled in: English
• Number of items: 1
• Dimensions: 7.50" h x .63" w x 5.25" l, .20 pounds
• Binding: CD-ROM
• 1 pages

About the Author
Douglas Johnson was self taught in computer science and became a Research and Development engineer in his early twenties without a college degree. After several years, he left engineering to attend university where he completed a Bachelor of Science degree in Applied Mathematics with a Concentration in Physics, graduating Summa Cum Laude (with highest honors) in just 3 years. While finishing the degree, he began photographing art models for a side project that was intended to be used by sculptors. Because it was for sculptors, the models were photographed on a rotating platform. He eventually formed a publishing company, Live Model Books, to bring collections of these photos to the public. That has become the "Art Models" project and includes hardcover book, disk, and e-book publishing as well as several websites that give artists access to figure photos

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Extracorporeal photopheresis (ECP) is the first FDA approved cellular photoimmunotherapy for cancer and has demonstrated efficacy in T-cell mediated disorders including prevention and treatment of acute and chronic graft-versus-host disease, organ transplant rejection, scleroderma, Crohn´s disease and diabetes mellitus. Due to its exceptional safety profile ECP has gained wide international acceptance through the efforts of leading clinical investigators. Exciting preclinical data and clinical observations provide insight into the mechanisms of action of ECP and are the basis for further clinical investigations.

• Sales Rank: #3575910 in Books
• Brand: Brand: de Gruyter
• Published on: 2012-08-15
• Original language: English
• Number of items: 1
• Dimensions: 9.10" h x .80" w x 6.40" l, .0 pounds
• Binding: Hardcover
• 200 pages

Features

• Used Book in Good Condition

About the Author

Univ. Prof. Dr. Hildegard T. Greinix, Prof. Dr. Robert Knobler, both Medical University of Vienna Departments of Internal Medicine I and Dermatology Vienna, Austria.

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[S824.Ebook] PDF Ebook Pharmaceutical Industry Practices on Genotoxic Impurities (Chromatographic Science Series)From CRC Press

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• Sales Rank: #656066 in Books
• Published on: 2014-08-29
• Original language: English
• Number of items: 1
• Dimensions: 9.20" h x 1.30" w x 6.10" l, .0 pounds
• Binding: Hardcover
• 536 pages

About the Author

Heewon Lee is Senior Associate Director of the Chemical Development Department at Boehringer-Ingelheim Pharmaceuticals, Inc., Ridgefield, Connecticut, USA. She is also leader of the Analytical Research Group, an active participant in the Genotoxic Impurity Council, and a member of the Pharmaceutical IQ Consortium Working Group. She holds a BS and a MS from Seoul National University, South Korea, as well as a Ph.D from the University of Michigan, Ann Arbor, USA. Previously, she worked at ArQule, a biotechnology company located in Woburn, Massachusetts, USA. After ArQule, she joined the Medicinal Chemistry Department at Boehringer-Ingelheim before moving to her current position.

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