An Introduction to Tropical Food Science

An Introduction to Tropical Food Science

by Hans Gerd Muller


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An Introduction to Tropical Food Science by Hans Gerd Muller

A concise yet comprehensive introductory guide considers the nutritional value of tropical foodstuffs and digestion as well as their preparation and preservation.

Product Details

ISBN-13: 9780521334884
Publisher: Cambridge University Press
Publication date: 12/15/1988
Pages: 328
Product dimensions: 5.98(w) x 8.98(h) x 0.94(d)

Table of Contents

Preface; Part I. Foundations of Food Science: 1. The tropics: an introduction; 2. The nutritive value of food; 3. Digestion and absorption of food; 4. Nutritional needs through life; 5. The texture, colour and flavour of food; 6. Food microbiology; Part II. The Composition of Food: 7. Cereals and legumes; 8. Fruits and vegetables; 9. Non-alcoholic beverages; 10. Sugar and other sweeteners; 11. Foods of animal origin; Part III. Food Preparation and Preservation: 12. From kitchen to food factory; 13. Food preparation; 14. Food fermentations; 15. Food preservation; 16. Food additives; 17. Food, hygiene and health; Appendixes; Index.

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