The Science of Food

The Science of Food

An Introduction to Food Science, Nutrition and Microbiology

2nd Edition - January 1, 1981

Write a review

  • Authors: P. M. Gaman, K. B. Sherrington
  • eBook ISBN: 9781483136332

Purchase options

Purchase options
DRM-free (PDF)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

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

  • No. of pages: 258
  • Language: English
  • Copyright: © Pergamon 1981
  • Published: January 1, 1981
  • Imprint: Pergamon
  • eBook ISBN: 9781483136332

About the Authors

P. M. Gaman

Affiliations and Expertise

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

K. B. Sherrington

Affiliations and Expertise

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

Ratings and Reviews

Write a review

There are currently no reviews for "The Science of Food"