Essentials of food science and nutrition / Theo Graham.

By:

Graham, Theo [author.]

Material type: Text

TextPublisher: New York, NY : Callisto Reference, 2020Description: viii, 241 pages : color illustrations ; 26 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781641163811

Subject(s):

DDC classification:

23 641.3 G760e

LOC classification:

TX357 .E77 2020

Contents:

Food service and technology -- Understanding nutrition -- Essential nutrients -- Food supplements -- Food additives -- Allied aspects of food service and nutrition.

Summary: "The branch of science, which deals with the study of food as well as the fundamental phenomena that are directly linked to its production, is known as food science. It makes use of biological and physical sciences as well as engineering to study the principles behind food processing, the causes of deterioration and the nature of foods. There are various fields which contribute knowledge to food science such as physiology, biochemistry, chemistry, physics and microbiology. Food chemistry, food engineering, food microbiology and food preservation are some of the sub-disciplines of this field. Food chemistry studies the various chemical activities and interactions which take place between the varied non-biological and biological constituents of food. This book provides comprehensive insights into the field of nutrition and food science. It presents researches and studies performed by experts across the globe. Those in search of information to further their knowledge will be greatly assisted by this book." -- Back cover

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	Main Library	Circulation Section	CIR 641.3 G760e 2020 (Browse shelf(Opens below))	1-1	Available		030481

Includes bibliographical references and index.

Food service and technology -- Understanding nutrition -- Essential nutrients -- Food supplements -- Food additives -- Allied aspects of food service and nutrition.

"The branch of science, which deals with the study of food as well as the fundamental phenomena that are directly linked to its production, is known as food science. It makes use of biological and physical sciences as well as engineering to study the principles behind food processing, the causes of deterioration and the nature of foods. There are various fields which contribute knowledge to food science such as physiology, biochemistry, chemistry, physics and microbiology. Food chemistry, food engineering, food microbiology and food preservation are some of the sub-disciplines of this field. Food chemistry studies the various chemical activities and interactions which take place between the varied non-biological and biological constituents of food. This book provides comprehensive insights into the field of nutrition and food science. It presents researches and studies performed by experts across the globe. Those in search of information to further their knowledge will be greatly assisted by this book." -- Back cover

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