The science of food
著者
書誌事項
The science of food
Butterworth-Heinemann, 1996
4th ed
- :pbk
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
目次
- Measurement
- Basic chemistry
- Organic chemistry
- Food dispersions
- Carbohydrates
- Fats and oils
- Proteins
- Vitamins
- Mineral elements and water
- Basic physiology
- Enzymes and digestion
- Food and energy
- Nutrition in practice
- Commodities
- Introduction to microbiology
- Food poisoning
- Food hygiene
- Food preservation
- Food additives and food labelling
- Further Reading
- Index
「Nielsen BookData」 より
