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.
Autorentext
P. M. Gaman, K. B. Sherrington
Zusammenfassung
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
Inhalt
Chapter 1 Measurement; Chapter 2 Basic Chemistry; Chapter 3 Organic Chemistry; Chapter 4 Food Dispersions; Chapter 5 Carbohydrates; Chapter 6 Fats and Oils (Lipids); 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 Nutrition in Practice; Chapter 14 Commodities; Chapter 15 An Introduction to Microbiology; Chapter 16 Food Poisoning; Chapter 17 Food Hygiene; Chapter 18 Food Preservation; Chapter 19 Food Additives and Food Labelling;