Food science and nutrition: an integrated approach / by Reese Burnett.

By:

Burnett, Reese [author.]

Material type: Text

TextPublication details: New York, NY : Syrawood Publishing House, c2023.Description: viii, 224 pages: col. illus. ; 26 cmISBN:

9781647403287

Subject(s):

DDC classification:

Ref 641.3 B93f 2023.

Contents:

Chapter 1. Introduction. - - Chapter 2. Branches of food science. - - Chapter 3. Nutrients. - - Chapter 4. Common food additives. - - Chapter 5. Food contamination. - - Chapter 6. Food preservation.

Summary: "Food science deals with the study of food. It is an interdisciplinary field that encompasses engineering, biological and physical sciences. It uses all such fields to study the nature of foods, causes of deterioration, principles of food processing as well as the improvement of food in order to make it ready for consumption. Food science is also involved in the development of new food products, designing of processes that are used to produce these foods, choosing packaging materials, shelf-life studies as well as microbiological and chemical testing. It applies concepts from various fields such as chemistry, microbiology, biochemistry and physiology. This book attempts to understand the multiple aspects of food science and nutrition, and how such concepts have practical applications. It is appropriate for students seeking detailed information in this area as well as for experts. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge." -- Provided by publisher.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	ASCOT Library - Zabali Campus Reference	Reference	Ref 641.3 B93f 2023. (Browse shelf(Opens below))	Available	Ref6413004723

Browsing ASCOT Library - Zabali Campus shelves, Shelving location: Reference, Collection: Reference Close shelf browser (Hides shelf browser)

Previous								Next
Previous	Ref 634.99 C45a 2023. Agroforestry: natural resources sustainability, livelihood and climate moderation /	Ref 635 P76f 2023. Fundamentals of horticulture /	Ref 641 N31f 2023. Food and beverage service management /	Ref 641.3 B93f 2023. Food science and nutrition: an integrated approach /	Ref 641.5 K64k 2022. Kitchen essentials and basic food preparation /	Ref 641.5 R15h 2023. Hotel management quantity food recipes /	Ref 641.568 P44c 2022. Cooking and baking for holidays and special occasions /	Next

Includes bibliographical references and index.

Chapter 1. Introduction. - -
Chapter 2. Branches of food science. - -
Chapter 3. Nutrients. - -
Chapter 4. Common food additives. - -
Chapter 5. Food contamination. - -
Chapter 6. Food preservation.

"Food science deals with the study of food. It is an interdisciplinary field that encompasses engineering, biological and physical sciences. It uses all such fields to study the nature of foods, causes of deterioration, principles of food processing as well as the improvement of food in order to make it ready for consumption. Food science is also involved in the development of new food products, designing of processes that are used to produce these foods, choosing packaging materials, shelf-life studies as well as microbiological and chemical testing. It applies concepts from various fields such as chemistry, microbiology, biochemistry and physiology. This book attempts to understand the multiple aspects of food science and nutrition, and how such concepts have practical applications. It is appropriate for students seeking detailed information in this area as well as for experts. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge." -- Provided by publisher.

There are no comments on this title.

to post a comment.