Food science
著者
書誌事項
Food science
（Pergamon international library of science, technology, engineering and social studies）
Pergamon Press, 1986
3rd ed
- :hard
- :soft
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注記
Bibliography: p. 163-165
Includes index
内容説明・目次
内容説明
The aim of this third edition, as of previous ones, is to give an introductory but up-to-date account of the science of food. The book deals with the nature of food and what happens when it is stored, processed, preserved, cooked, eaten and digested. Coverage is given to the major changes that have occurred over the last decade. The main perspectives of the subject are outlined in a new introductory chapter and recent advances in understanding, such as the new appreciation of the importance of fibre in diet, are emphasized. The book concludes with a discussion of the relationship between the food we eat and health and disease.
目次
Preface. Food science today. The nature of food. The functions of food and its digestion. Diet and nutritional needs. Manufactured food. Drink. Food poisoning and its prevention. Food spoilage and preservation. Food storage. Cooking. Flavour, colour and texture. Chemicals added to food. Food, health and disease. Suggestions for further reading. Appendix. Index.
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