Science of Food

by Sherrington,K. B.

• ISBN13: 9780750623735
• ISBN10: 075062373X
• Edition: 4th
• Format: Nonspecific Binding
• Copyright: 1998-03-09
• Publisher: Routledge

Summary

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.

Table of Contents

Preface to fourth edition	vii	(1)
Acknowledgements	viii	(1)
Introduction	ix
1 Measurement	1	(8)
2 Basic chemistry	9	(20)
3 Organic chemistry	29	(17)
4 Food dispersions	46	(13)
5 Carbohydrates	59	(14)
6 Fats and oils	73	(14)
7 Proteins	87	(15)
8 Vitamins	102	(23)
9 Mineral elements and water	125	(16)
10 Basic physiology	141	(15)
11 Enzymes and digestion	156	(8)
12 Food and energy	164	(10)
13 Nutrition in practice	174	(14)
14 Commodities	188	(24)
15 An introduction to microbiology	212	(23)
16 Food poisoning	235	(22)
17 Food hygiene	257	(27)
18 Food preservation	284	(16)
19 Food additives and food labelling	300	(14)
Appendix I Percentage contribution of different foods to the nutrient content of the average household diet	314	(2)
Appendix II Dietary reference values for food energy and nutrients for the United Kingdom (Department of Health, 1991)	316	(2)
Further reading	318	(1)
Index	319