Introduction Tropical Food Science - Brossura

Muller, Hans Gerd

 
9780521336864: Introduction Tropical Food Science
Brossura
ISBN 10: 0521336864 ISBN 13: 9780521336864
Casa editrice: Cambridge University Press, 2008

Sinossi

This introduction to tropical food science is meant for two groups of people. First, there are those living in the tropics who require a simple introductory text. Food science is perhaps the most important science affecting their lives. The second group consists of students, administrators and workers in industry and research in temperate zones, who are concerned with food problems but who have no first-hand knowledge of the tropics. The text provides a concise and accessible guide to all the major elements of the subject, including the nutritional value of tropical foodstuffs, its digestion, and the preparation and preservation of food. The author has taken care to avoid the use of jargon and the text is supplemented by many useful explanatory illustrations. The volume is suitable for first-year food science students at universities, polytechnics and colleges; graduate students taking conversion courses in food science; administrators, practitioners and students of food science in the tropics.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Recensione

"...interesting and provides a good overview of food science in the tropics. Because more fruits and vegetables are coming from tropical countries, administrative and clinical dietitians will find this book useful." Journal of the American Dietetic Association

Contenuti

Preface; Part I. Foundations of Food Science: 1. The tropics: an introduction; 2. The nutritive value of food; 3. Digestion and absorption of food; 4. Nutritional needs through life; 5. The texture, colour and flavour of food; 6. Food microbiology; Part II. The Composition of Food: 7. Cereals and legumes; 8. Fruits and vegetables; 9. Non-alcoholic beverages; 10. Sugar and other sweeteners; 11. Foods of animal origin; Part III. Food Preparation and Preservation: 12. From kitchen to food factory; 13. Food preparation; 14. Food fermentations; 15. Food preservation; 16. Food additives; 17. Food, hygiene and health; Appendixes; Index.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
Cambridge University Press
Data di pubblicazione
2008
Lingua
Inglese
ISBN 10 
0521336864
ISBN 13 
9780521336864
Rilegatura
Copertina flessibile
Numero di pagine
328
Contatto del produttore
non disponibile
Persona responsabile
gpsr@libri.de
gpsr@libri.de

Friedensallee 273
Hamburg
22763
Germania

Altre edizioni note dello stesso titolo

9780521334884: An Introduction to Tropical Food Science

Edizione in evidenza

ISBN 10:  0521334888 ISBN 13:  9780521334884
Casa editrice: Cambridge University Press, 1988
Rilegato