The Science of Food
An Introduction to Food Science, Nutrition and Microbiology
- 2nd Edition - January 1, 1981
- Imprint: Pergamon
- Authors: P. M. Gaman, K. B. Sherrington
- Language: English
- Paperback ISBN:9 7 8 - 0 - 0 8 - 0 2 5 8 9 5 - 9
- eBook ISBN:9 7 8 - 1 - 4 8 3 1 - 3 6 3 3 - 2
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… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteThe 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.
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
- Edition: 2
- Published: January 1, 1981
- Imprint: Pergamon
- No. of pages: 258
- Language: English
- Paperback ISBN: 9780080258959
- eBook ISBN: 9781483136332
PG
P. M. Gaman
Affiliations and expertise
Department of Food Industries, Cassio College, Langley Road, Watford, WD1 3RHKS
K. B. Sherrington
Affiliations and expertise
14 Castle View, Walney Island, Barrow-in-Furness, Cumbria, LA14 3YBRead The Science of Food on ScienceDirect