The Science of Food: An Introduction to Food Science, Nutrition, and MicrobiologyThis book provides a basic introduction to food science, nutrition and microbiology for those with little, or no previous scientific knowledge. All material is presented in a straightforward and logical fashion, with practical applications. This revised third edition contains much updated information, including sections on the NACNE and COMA reports, as well as practical measures for healthy eating. More information on food radiation has been added, and the section on food legislation has been extended. New chapters cover food additives and food labelling, and food poisoning and its prevention. |
Contents
Measurement | 1 |
Basic chemistry | 8 |
Organic chemistry 24 | 24 |
Copyright | |
20 other sections not shown
Common terms and phrases
alkalis amino acids amount amylase animals ascorbic acid average British diet bacteria baking body bread butter calcium carbohydrate carbon atoms carbon dioxide cause cells cereals cheese chemical chlorine Clostridium Clostridium perfringens colloidal colour compounds contain cooking cream deficiency dietary digestive disease dispersed eaten electrons emulsifying emulsion energy enzyme example fats and oils fatty acids fibre fish flavour flour food poisoning fruits and vegetables glucose growth heat hydrogen important increase infection intake intestine ions iron juice kcal large number liquid liver maltose margarine meals meat microorganisms milk mineral mixture molecules moulds nicotinic acid nutrients nutritional occurs organisms outbreaks oxidation oxygen particles pasteurisation potatoes present produced protein quantities reaction recommended daily reduced refrigerator Regulations retinol riboflavin Salmonella salt sodium solution spoilage spores starch sterilisation structure substances sucrose sugar Table temperature thiamin tissue types vitamin vitamin D wholemeal yeast