The Science of Food - 3rd Edition

Zusatztext ".....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 Informationen zum Autor P. M. Gaman, K. B. Sherrington Klappentext First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company. Zusammenfassung This textbook provides a grounding in the science of food preparation for BTEC National, HNC/D and GNVQ Hospitality and Catering as well for general home economics and food science courses. Topics are introduced through clear, concise explanations supported by up-to-date data. Inhaltsverzeichnis 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

Dettagli sul prodotto

• Autori: P M Gaman, P. M. Gaman, P.M. Gaman, Gaman P. M., K B Sherrington, K. B. Sherrington, K.B. Sherrington, Sherrington K. B.
• Editore: Butterworth Scientific Elsevier
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 19.09.1996
• EAN: 9780750623735
• ISBN: 978-0-7506-2373-5
• Dimensioni: 190 mm x 245 mm x 20 mm
• Categorie: Guide e manuali; Libri scolastici > Didattica > Formazione professionale; HEALTH & FITNESS / Diet & Nutrition / Diets, HEALTH & FITNESS / Diet & Nutrition / Weight Loss, Diets & dieting, Diets and dieting, nutrition, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General