The Science of Food
eBook - PDF

The Science of Food

An Introduction to Food Science, Nutrition and Microbiology

P. M. Gaman,K. B. Sherrington

  1. 258 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

The Science of Food

An Introduction to Food Science, Nutrition and Microbiology

P. M. Gaman,K. B. Sherrington

Book details
Table of contents
Citations

About This Book

The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

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Information

Publisher
Pergamon
Year
2013
ISBN
9781483136332
Edition
2
Topic
Kunst
Subtopic
Kulinarische Künste

Table of contents

  1. Front Cover
  2. The Science of Food
  3. Copyright Page
  4. Preface to Second Edition
  5. Acknowledgements
  6. Table of Contents
  7. Introduction
  8. Chapter 1. Measurement and Metrication
  9. Chapter 2. Basic Chemistry
  10. Chapter 3. Organic Chemistry
  11. Chapter 4. Solutions and Colloids
  12. Chapter 5. Carbohydrates
  13. Chapter 6. Fats
  14. Chapter 7. Proteins
  15. Chapter 8. Vitamins
  16. Chapter 9. Mineral Elements and Water
  17. Chapter 10. Basic Physiology
  18. Chapter 11. Enzymes and Digestion
  19. Chapter 12. Food and Energy
  20. Chapter 13. Commodities
  21. Chapter 14. Applied Nutrition
  22. Chapter 15. An Introduction to Microbiology
  23. Chapter 16. Food Poisoning and its Prevention
  24. Chapter 17. Food Spoilage and Food Preservation
  25. APPENDIX I Percentage contribution of different foods to the nutrient content of the average household diet
  26. APPENDIX II Recommended daily amounts of food energy and nutrients for population groups in the United Kingdom (Department of Health and Social Security, 1979)
  27. Further Reading
  28. Index
Citation styles for The Science of Food

APA 6 Citation

Gaman, P., & Sherrington, K. (2013). The Science of Food (2nd ed.). Pergamon. Retrieved from https://www.perlego.com/book/1884154 (Original work published 2013)

Chicago Citation

Gaman, P, and K Sherrington. (2013) 2013. The Science of Food. 2nd ed. Pergamon. https://www.perlego.com/book/1884154.

Harvard Citation

Gaman, P. and Sherrington, K. (2013) The Science of Food. 2nd edn. Pergamon. Available at: https://www.perlego.com/book/1884154 (Accessed: 25 June 2024).

MLA 7 Citation

Gaman, P, and K Sherrington. The Science of Food. 2nd ed. Pergamon, 2013. Web. 25 June 2024.