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The science of food : an introduction to food science, nutrition and microbiology /
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,...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford ; New York :
Pergamon Press,
1981.
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| Edición: | Second edition. |
| Colección: | Pergamon international library of science, technology, engineering, and social studies.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Gaman, P. M., |e author. | |
| 245 | 1 | 4 | |a The science of food : |b an introduction to food science, nutrition and microbiology / |c by P.M. Gaman and K.B. Sherrington. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Oxford ; |a New York : |b Pergamon Press, |c 1981. | |
| 300 | |a 1 online resource (xii, 245 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Pergamon international library | |
| 504 | |a Includes bibliographical references (page 235) and index. | ||
| 505 | 0 | |a Front Cover; The Science of Food; Copyright Page; Preface to Second Edition; Acknowledgements; Table of Contents; Introduction; Chapter 1. Measurement and Metrication; SI units; Chapter 2. Basic Chemistry; Atoms and elements; Molecules and compounds; Mixtures; Chemical formulae and equations; Acids, alkalis and salts; Chemical aeration; Oxidation and reduction; Chapter 3. Organic Chemistry; Alcohols; Carboxylic acids; Esters; Chapter 4. Solutions and Colloids; Solutions; Colloids; Chapter 5. Carbohydrates; Sugars; Polysaccharides; Functions of carbohydrates in the diet. | |
| 505 | 8 | |a Vitamin A (retinol)The B vitamins; Thiamin; Riboflavin; Nicotinic acid; Other B vitamins; Vitamin C (ascorbic acid); Vitamin D (cholecalciferol); Vitamin E (the tocopherols); Vitamin K; Chapter 9. Mineral Elements and Water; Mineral elements; Calcium; Iron; Sodium (and chlorine); Potassium; Phosphorus; Iodine; Fluorine; Water; Hard water; Chapter 10. Basic Physiology; Cells; Metabolism; Tissues; Organs; Systems of the body; Chapter 11. Enzymes and Digestion; Enzymes; Digestion; Chapter 12. Food and Energy; 1 kcal = 4.19 kj; Chapter 13. Commodities; Meat; Offal; Fish; Eggs; Milk; Cream; Butter. | |
| 505 | 8 | |a YoghurtCheese; Cereals; Vegetables; Fruits; Chapter 14. Applied Nutrition; Nutritional considerations of groups of people; Meal planning; Chapter 15. An Introduction to Microbiology; Algae; Viruses; Microscopic fungi; Bacteria; Factors affecting the growth of microorganisms; Control of growth of microorganisms; Chapter 16. Food Poisoning and its Prevention; Bacterial food poisoning; Salmonella; Staphylococcus aureus; Clostridium perfringens (welchii); Bacillus cereus; Clostridium botulinum; Vibrio parahaemolyticus; Prevention of food poisoning; Food- and water-borne diseases. | |
| 505 | 8 | |a Chapter 17. Food Spoilage and Food PreservationFood preservation; APPENDIX I Percentage contribution of different foods to the nutrient content of the average household diet; APPENDIX II Recommended daily amounts of food energy and nutrients for population groups in the United Kingdom (Department of Health and Social Security, 1979); Further Reading; Index. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Online resource; title from digital title page (viewed on October 14, 2019). | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Dietetics. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Microbiology. | |
| 650 | 2 | |a Dietetics |0 (DNLM)D004046 | |
| 650 | 2 | |a Food |0 (DNLM)D005502 | |
| 650 | 2 | |a Microbiology |0 (DNLM)D008829 | |
| 650 | 2 | |a Nutritional Physiological Phenomena |0 (DNLM)D009747 | |
| 650 | 2 | |a Food Microbiology |0 (DNLM)D005516 | |
| 650 | 6 | |a Aliments |x Composition. |0 (CaQQLa)201-0013070 | |
| 650 | 6 | |a Aliments |x Microbiologie. |0 (CaQQLa)201-0001305 | |
| 650 | 6 | |a Alimentation. |0 (CaQQLa)201-0029236 | |
| 650 | 6 | |a Nutrition. |0 (CaQQLa)201-0064996 | |
| 650 | 6 | |a Di�et�etique. |0 (CaQQLa)201-0154593 | |
| 650 | 6 | |a Aliments. |0 (CaQQLa)201-0001973 | |
| 650 | 6 | |a Microbiologie. |0 (CaQQLa)201-0003856 | |
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| 650 | 7 | |a microbiology. |2 aat |0 (CStmoGRI)aat300054469 | |
| 650 | 7 | |a diet. |2 aat |0 (CStmoGRI)aat300379463 | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Microbiology |2 fast |0 (OCoLC)fst01019576 | |
| 650 | 7 | |a Food |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Dietetics |2 fast |0 (OCoLC)fst00893353 | |
| 650 | 7 | |a Food |x Composition |2 fast |0 (OCoLC)fst00930485 | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 650 | 7 | |a Nutrition |2 fast |0 (OCoLC)fst01042187 | |
| 650 | 7 | |a Aliments |x Composition. |2 ram | |
| 700 | 1 | |a Sherrington, K. B., |e author. | |
| 776 | 0 | 8 | |i Print version: |a Gaman, P.M. |t Science of food. |b 2d edition |z 0080258956 |w (DLC) 79041578 |w (OCoLC)5990402 |
| 830 | 0 | |a Pergamon international library of science, technology, engineering, and social studies. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780080258959 |z Texto completo |