Food Science
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The aim of this third edition, as of previous ones, is to give an introductory but up-to-date account of the science of food. The book deals with the nature of food and what happens when it is stored, processed, preserved, cooked, eaten and digested. Coverage is given to the major changes that have occurred over the last decade. The main perspectives of the subject are outlined in a new introductory chapter and recent advances in understanding, such as the new appreciation of the importance of fibre in diet, are emphasized. The book concludes with a discussion of the relationship between the food we eat and health and disease.
Format:Hardcover
Language:English
ISBN:0080319815
ISBN13:9780080319810
Release Date:January 1986
Publisher:Pergamon
Length:230 Pages
Weight:0.84 lbs.
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