The Science of Food

by P. M. Gaman, K. B. Sherrington

Overview

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

Product Details

ISBN-13:	9780080361567
Publisher:	Elsevier Science & Technology Books
Publication date:	01/01/1990
Edition description:	3rd ed
Pages:	288
Product dimensions:	6.69(w) x 9.84(h) x (d)

Table of Contents

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

Editorial Reviews

New edition of an intermediate level text for teaching applied science to catering students. The subject areas of food science, nutrition, and microbiology are covered in 19 chapters that discuss: measurement, basic and 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, poisoning, hygiene, food preservation, additives, and labelling. Annotation c. by Book News, Inc., Portland, Or.

Booknews

".....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

From the Publisher

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