Understanding Food Principles And PreparationDownload PDF. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic. Understanding Food: Principles and Preparation | 6th Edition. Amy Christine Brown. View as Instructor. Product cover for Understanding Food: Principles and .
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Trove: Find and get Australian resources. Books, images, historic newspapers, maps, archives and more. Understanding Food. Principles and Preparation. Fourth Edition. Amy Brown. University of Hawaii at Manoa. Australia • Brazil • Japan • Korea • Mexico. Lab manual: understanding food, principles and by Amy C Brown · Lab manual : understanding food, principles and preparation. by Amy C Brown; Jannelle M.
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A detailed guide to understand different groups of food. More for a personal interest.
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Packaging guards flavor in several ways. It protects against vaporization of the volatile compounds and against physical damage that could expose food to the air and result in off odors.
It keeps unpleasant odors from the outside from attaching to the food. There Copyright Cengage Learning, Inc.
Chapter 1 are thousands of ways to prepare foods and beverages, but the method or chef that yields the best flavor will most likely be best received by consumers whose number-one selection criterion is how something tastes. Why do flavors differ in how quickly they are detected or how long they last?
The amount of fat in a food or beverage determines how intense the flavor is over time. Flavor compounds dissolved in fat fat-soluble compounds take longer to be detected and last longer than flavor compounds dissolved in water water-soluble compounds , which are quickly detected but disappear much more quickly Reduced-fat cookies, for example, taste sweeter unless they are modified to compensate It is even more difficult to replace certain fats that, in addition to contributing to traditional flavor releases and mouthfeel, also have their own distinctive flavor, as is the case for butter, olive oil, and bacon fat Consistency is only slightly different from tenderness, and is expressed in terms of brittleness, chewiness, viscosity, thickness, thinness, and elasticity rubbery, gummy.
Foods such as cranberries, lemon juice, and vinegar have astringent qualities.
Another term used in the sensory perception of foods is chemethesis. The hotness in peppers is produced by a chemical called capsaicin cap-SAY-iss-in. Many people enjoy the sensation of capsaicin in moderation, but it can cause real pain because it is a powerful chemical that irritates nerves in the nose and mouth. In fact, this compound is so caustic when concentrated that it is now used by many law enforcement agencies in place of the mace-like sprays.
Texture is a combination of perceptions, with the eyes giving the first clue. The second comes at the touch of fingers and eating utensils, and the third is mouthfeel, as detected by the teeth and the tactile nerve cells in the mouth, located on the tongue and palate.
Textural or structural qualities are especially obvious in foods such as apples, popcorn, liver, crackers, potato chips, tapioca pudding, cereals, and celery, to name just a few.
Textures felt in the mouth can be described as coarse grainy, sandy, mealy , crisp, fine, dry, moist, greasy, smooth creamy, velvety , lumpy, rough, sticky, solid, porous, bubbly, or flat. Food Selection 5 Hearing The sounds associated with foods can play a role in evaluating their quality. How often have you seen someone tapping a melon to determine if it is ripe?
Sounds like sizzling, crunching, popping, bubbling, swirling, pouring, squeaking, dripping, exploding think of an egg yolk in a microwave , and crackling can communicate a great deal about a food while it is being prepared, poured, or chewed. Past surveys reveal at least half of all consumers reportedly making a major change in their diets, with nutrition being second only to taste in importance to shoppers 48, The changing food habits are related to the increased awareness that diet can be related to some of the leading causes of death—heart disease, cancer, and diabetes—as well as to other common health conditions such as osteoporosis, diverticulosis, and obesity Obesity has reached epidemic proportions in the United States 24 and is a risk factor for heart disease, cancer, diabetes, and other health conditions.
Health care costs are higher in people who are obese compared to people of normal weight 3. Astringency A sensory phenomenon characterized by a dry, puckery feeling in the mouth. To reduce dietary risk factors for some of the major health conditions affecting Americans, the U. As of this writing, the latest Dietary Guidelines for healthy adults are available in They encourage people to follow the recommendations available at www.
Antioxidant A compound that inhibits oxidation, which can cause deterioration and rancidity. Nutraceutical A bioactive compound nutrients and nonnutrients that has health benefits. The www.