The Science of Food: An Introduction to Food Science, Nutrition and Microbiology (Pergamon international library of science, technology, engineering, and social studies)

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. Content: GAMAN & SHERRINGTON THE SCIENCE OF FOOD , Page ii Front Matter , Page iii Copyright , Page iv Preface to Second Edition , Page v Acknowledgements , Page vii Introduction , Pages xi-xii CHAPTER 1 - Measurement and Metrication , Pages 1-7 CHAPTER 2 - Basic Chemistry , Pages 8-25 CHAPTER 3 - Organic Chemistry , Pages 26-40 CHAPTER 4 - Solutions and Colloids , Pages 41-47 CHAPTER 5 - Carbohydrates , Pages 48-59 CHAPTER 6 - Fats , Pages 60-70 CHAPTER 7 - Proteins , Pages 71-85 CHAPTER 8 - Vitamins , Pages 86-104 CHAPTER 9 - Mineral Elements and Water , Pages 105-117 CHAPTER 10 - Basic Physiology , Pages 118-130 CHAPTER 11 - Enzymes and Digestion , Pages 131-138 CHAPTER 12 - Food and Energy , Pages 139-146 CHAPTER 13 - Commodities , Pages 147-167 CHAPTER 14 - Applied Nutrition , Pages 168-176 CHAPTER 15 - An Introduction to Microbiology , Pages 177-197 CHAPTER 16 - Food Poisoning and its Prevention , Pages 198-218 CHAPTER 17 - Food Spoilage and Food Preservation , Pages 219-228 APPENDIX I - Percentage contribution of different foods to the nutrient content of the average household diet , Pages 230-231 APPENDIX II - Recommended daily amounts of food energy and nutrients for population groups in the United Kingdom (Department of Health and Social Security, 1979) , Pages 232-234 Further Reading , Page 235 Index , Pages 237-245 Abstract: The basic scientific facts and principles of 3 subject areas, food science, nutrition, and microbiology, are covered in a textbook for students majoring in catering, home economics, food science and technology, and dietetics and nutrition. Seventeen chapters address aspects of food chemistry (measurement principles, general and organic chemistry, solutions and colloids), nutrients (carbohydrates, fats, proteins, vitamins, minerals, water), basic physiology (including enzymes and digestion), food energy, food commodities, applied nutrition, and food safety (microbiology, prevention of food poisoning and spoilage). Data on the nutrient content of foods in the average household diet and on recommended daily amounts of foodenergy and nutrients for boys, girls, men, and women in the United Kingdom are appended. (wz) Abstract: This book is intended for students in catering and hospitality management, home economics students and those in degree programs in food science, food technology, dietetics and nutrition. It covers the subjects of food science, nutrition and microbiology