Food science & nutrition
Author(s)
Bibliographic Information
Food science & nutrition
（Oxford higher education）
Oxford University Press, c2007
- pbk.
- Other Title
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Food science and nutrition
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Note
Includes index
Description and Table of Contents
Description
Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of Hotel Management. The section on Food Science deals with the nature of food materials, i.e. composition, structure, and behaviour during preparation, serving and storage, and that on Nutrition covers the functions of food and the various nutrients, their sources, requirements, and deficiency symptoms. The book focuses on those aspects of food science and nutrition that are of particular importance to catering. Emphasis has been made on the importance of food science and nutrition in institutional catering, besides suggesting measures for retaining and enhancing nutrients while processing food. The textbook is likely to become popular for discussions on the latest trends in health foods and convenience foods, ample illustrations, and simple and systematic presentation of concepts and principles underlying food science and nutrition.
Table of Contents
- PART A - FOOD SCIENCE
- 1. Introduction
- 2. Carbohydrates
- 3. Fats
- 4. Proteins
- 5. Emulsions
- 6. Colloids
- 7. Flavour
- 8. Food Processing
- 9. Browing
- 10. New Trends
- 11. Concerns
- PART B - NUTRITION
- 12. Introduction
- 13. Micronutrients
- 14. Macronutrients
- 15. Water
- 16. Balanced Diet
- 17. Menu Planning and Nutrition
- 18. Mass Food Production
- 19. New Trends
- PART C - LAWS AND REGULATIONS RELATING TO FOOD
- 1. New Trends
- 2. International Regulations
by "Nielsen BookData"
