An introduction to tropical food science

著者

書誌事項

An introduction to tropical food science

H.G. Muller

Cambridge University Press, 1988

  • pbk.

タイトル別名

Tropical food science

大学図書館所蔵 件 / 全13件

この図書・雑誌をさがす

注記

Bibliography: p. [307]-311

Includes index

内容説明・目次

内容説明

This introduction to tropical food science is meant for two groups of people. First, there are those living in the tropics who require a simple introductory text. Food science is perhaps the most important science affecting their lives. The second group consists of students, administrators and workers in industry and research in temperate zones, who are concerned with food problems but who have no first-hand knowledge of the tropics. The text provides a concise and accessible guide to all the major elements of the subject, including the nutritional value of tropical foodstuffs, its digestion, and the preparation and preservation of food. The author has taken care to avoid the use of jargon and the text is supplemented by many useful explanatory illustrations. The volume is suitable for first-year food science students at universities, polytechnics and colleges; graduate students taking conversion courses in food science; administrators, practitioners and students of food science in the tropics.

目次

  • Preface
  • Part I. Foundations of Food Science: 1. The tropics: an introduction
  • 2. The nutritive value of food
  • 3. Digestion and absorption of food
  • 4. Nutritional needs through life
  • 5. The texture, colour and flavour of food
  • 6. Food microbiology
  • Part II. The Composition of Food: 7. Cereals and legumes
  • 8. Fruits and vegetables
  • 9. Non-alcoholic beverages
  • 10. Sugar and other sweeteners
  • 11. Foods of animal origin
  • Part III. Food Preparation and Preservation: 12. From kitchen to food factory
  • 13. Food preparation
  • 14. Food fermentations
  • 15. Food preservation
  • 16. Food additives
  • 17. Food, hygiene and health
  • Appendixes
  • Index.

「Nielsen BookData」 より

詳細情報

ページトップへ