The Science of Food

An Introduction to Food Science, Nutrition and Microbiology

P. M. Gaman,K. B. Sherrington

• Editorial: Pergamon
• Año: 2013
• ISBN:
  9781483136332
• Edición: 2
• Categoría: Kunst
• Categoría: Kulinarische Künste

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.

Índice

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