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.
Inhalt
Introduction
1. Measurement and Metrication
2. Basic Chemistry
3. Organic Chemistry
4. Solutions and Colloids
5. Carbohydrates
6. Fats
7. Proteins
8. Vitamins
9. Mineral Elements and Water
10. Basic Physiology
11. Enzymes and Digestion
12. Food and Energy
13. Commodities
14. Applied Nutrition
15. An Introduction, to Microbiology
16. Food Poisoning and its Prevention
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 Groups of People in the U.K. (Department of Health and Social Security, 1979)
Further Reading
Index