TY  - BOOK
AU  - Graham,Theo
TI  - Essentials of food science and nutrition
SN  - 9781641163811
AV  - TX357 .E77 2020
U1  - 641.3 23
PY  - 2020///
CY  - New York, NY
PB  - Callisto Reference
KW  - Food
KW  - Food science
KW  - Nutrition
KW  - Gastronomy
KW  - Diet
KW  - Cooking
N1  - Includes bibliographical references and index; Food service and technology -- Understanding nutrition -- Essential nutrients -- Food supplements -- Food additives -- Allied aspects of food service and nutrition
N2  - "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
ER  -