Science of Food

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.

Sommario

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

Info autore

P. M. Gaman, K. B. Sherrington

Dettagli sul prodotto

• Autori: P M Gaman, P. M. Gaman, Gaman P. M., K B Sherrington, K. B. Sherrington, K. B. Gaman Sherrington, Sherrington K. B.
• Editore: Taylor & Francis Ltd.
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 10.09.2015
• EAN: 9781138170834
• ISBN: 978-1-138-17083-4
• Pagine: 340
• Categorie: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica; Scienze sociali, diritto, economia > Economia > Altro; Hospitality industry, BUSINESS & ECONOMICS / Economics / Microeconomics, Food & beverage technology, Food and beverage technology, Hospitality and service industries, TECHNOLOGY & ENGINEERING / Food Science / General