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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology

The Science of Food: An Introduction to Food Science, Nutrition and Microbiology

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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology

valutazioni:
5/5 (1 valutazione)
Lunghezza:
191 pagine
Pubblicato:
Oct 22, 2013
ISBN:
9781483136332
Formato:
Libro

Descrizione

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.
Pubblicato:
Oct 22, 2013
ISBN:
9781483136332
Formato:
Libro

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The Science of Food - P. M. Gaman

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