Rewritten to keep abreast of changing attitudes towards food as well as technological advances, this provides the necessary basis of elementary chemistry and goes on to meet the needs of most food science, home economics and nutrition courses. It covers not only the nature of food and its functions, but describes the changes undergone during, storage, processing, preserving, cooking and eating. Additional chapters discuss spoilage, food poisoning and hygiene. The link between diet and health is emphasized throughout.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für die Erwachsenenbildung
Produkt-Hinweis
Illustrationen
line drawings, bibliography, index
Maße
Höhe: 138 mm
Breite: 215 mm
Gewicht
ISBN-13
978-0-340-56041-9 (9780340560419)
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Schweitzer Klassifikation
Food and its functions; nutrition and health; enzymes and digestion; lipids and colloids; dairy products; carbohydrates; amino acids and proteins; water and beverage; mineral elements; vitamins; fruit and vegetables; cooking; diet and health; food spoilage and preservation; food poisoning and hygiene; contaminants and additives.
