Meat Products and Dishes

Supplement to The Composition of Foods
Erscheinungsjahr 1996
ISBN: 978-0-85404-809-0
Verlag: Royal Society of Chemistry

Buch, Englisch, 160 Seiten, Format (B × H): 189 mm x 246 mm, Gewicht: 320 g

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and patÚs, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.

Autoren/Hrsg.

Chan, Weng

Brown, John M

Church, Susan

Buss, David

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Chemie Allgemein
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Introduction;

Tables: Symbols and abbreviations;

Bacon and ham;

Burgers and grillsteaks;

Meat pies and pastries;

Sausages;

Continental style sausages;

Other meat products;

Meat dishes;

Appendices: Weight losses on cooking meat products and dishes;

Recipes;

Ingredient codes of foods used in recipes;

Individual fatty acids;

Vitamin D fractions;

References to tables;

Food index