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Elsevier

The Science of Food

An Introduction to Food Science, Nutrition and Microbiology

  • 2nd Edition - January 1, 1981
  • Latest edition
  • Authors: P. M. Gaman, K. B. Sherrington
  • Language: English

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

Description

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.

Table of contents


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

Product details

  • Edition: 2
  • Latest edition
  • Published: January 1, 1981
  • Language: English

About the authors

PG

P. M. Gaman

Affiliations and expertise
Department of Food Industries, Cassio College, Langley Road, Watford, WD1 3RH

KS

K. B. Sherrington

Affiliations and expertise
14 Castle View, Walney Island, Barrow-in-Furness, Cumbria, LA14 3YB

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