K. B. Sherrington, P. M. Gaman

Science of Food

• Gebundenes Buch

Produktbeschreibung

First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.

Produktdetails

• Verlag: Routledge
• 4. Auflage
• Seitenzahl: 342
• Erscheinungstermin: 10. September 2015
• Englisch
• Abmessung: 250mm x 175mm x 23mm
• Gewicht: 770g
• ISBN-13: 9781138170834
• ISBN-10: 1138170836
• Artikelnr.: 44116792

Autorenporträt

P. M. Gaman, K. B. Sherrington

Inhaltsangabe

Measurement
Basic chemistry
Organic chemistry
Food dispersions
Carbohydrates
Fats and oils
Proteins
Vitamins
Mineral elements and water
Basic physiology
Enzymes and digestion
Food and energy
Nutrition in practice
Commodities
Introduction to microbiology
Food poisoning
Food hygiene
Food preservation
Food additives and food labelling
Further Reading
Index

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Measurement; Basic chemistry; Organic chemistry; Food dispersions; Carbohydrates; Fats and oils; Proteins; Vitamins; Mineral elements and water; Basic physiology; Enzymes and digestion; Food and energy; Nutrition in practice; Commodities; Introduction to microbiology; Food poisoning; Food hygiene; Food preservation; Food additives and food labelling; Further Reading; Index

Rezensionen

".....the authors must be congratulated on providing a useful and concise introduction and ready reference refresher to the important topics of food science, nutrition and microbiology." Food Manufacturer International