An Introduction to Tropical Food Science
Aimed at food scientists and extension workers, this book provides a concise and accessible guide to all the major elements of the subject, including the nutritional value of tropical foodstuffs, their digestion, and the preparation and preservation of food.
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.
| Pm Supplier | CUP/ Cambridge University Press |
|---|---|
| Pm Publisher | Cambridge University Press |
| Pm Isbn 10 | 0521334888 |
| Pm Isbn 13 | 9780521334884 |
| Pm Publication Date | 1988-12-15 |
| Pm Width | 152 |
| Pm Height | 228 |
| Pm Author | Muller, HG |
| Pm Longness | 0 |
- Key Info: B/w photos
- Author: Muller, HG
- Page Count: 295
- Publication Date: 1988-12-15
An Introduction to Tropical Food Science
- Key Info: B/w photos
- Author: Muller, HG
- Page Count: 295
- Publication Date: 1988-12-15
