The Science of Food 4th Edition


The Science of Food 4th Edition

The Science Of Food 4Th Edition

By P. M. Gaman and K. B. Sherrington

The Science of Food 4th Edition PDF 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
  1. Measurement
  2. Basic chemistry
  3. Organic chemistry
  4. Food dispersions
  5. Carbohydrates
  6. Fats and oils
  7. Proteins
  8. Vitamins
  9. Mineral elements and water
  10. Basic physiology
  11. Enzymes and digestion
  12. Food and energy
  13. Nutrition in practice
  14. Commodities
  15. An introduction to microbiology
  16. Food poisoning
  17. Food hygiene
  18. Food preservation
  19. Food additives and food labelling
  20. Appendix I Percentage contribution of different foods to the nutrient content of the average household diet
  21. Appendix II Dietary reference values for food energy and nutrients for the United Kingdom (Department of Health, 1991)
  22. Further reading
  23. Index

File Size 3.75 MB
File Format Pdf
Download  link Free Download | Become a Premium, Lifetime Deal!
Support & Updates Contact Us | Broken Link
Join Our Telegram Channel
Browse All Books: Veterinary Books