Science of Food (eBook)

An Introduction to Food Science, Nutrition and Microbiology

P. M. Gaman, K. B. Sherrington (Autoren)

eBook Download: PDF

2013 | 2. Auflage
258 Seiten
Elsevier Science (Verlag)
978-1-4831-3633-2 (ISBN)

Infos

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 following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Inhalt

Front Cover 1
The Science of Food 4
Copyright Page 5
Preface to Second Edition 6
Acknowledgements 8
Table of Contents 10
Introduction 12
Chapter 1. Measurement and Metrication 14
SI units 14
Chapter 2. Basic Chemistry 21
Atoms and elements 21
Molecules and compounds 23
Mixtures 26
Chemical formulae and equations 27
Acids, alkalis and salts 30
Chemical aeration 35
Oxidation and reduction 36
Chapter 3. Organic Chemistry 39
Alcohols 47
Carboxylic acids 48
Esters 51
Chapter 4. Solutions and Colloids 54
Solutions 54
Colloids 56
Chapter 5. Carbohydrates 61
Sugars 61
Polysaccharides 65
Functions of carbohydrates in the diet 69
Sources of carbohydrate in the diet 69
Trends in carbohydrate consumption 71
Dietary fibre 71
Chapter 6. Fats 73
Properties of fats and oils 75
Some uses of fats and oils in food preparation 78
The production of oils and fats 78
Functions of fats in the diet 80
Sources of fat in the diet 81
Recommended fat intake 82
Chapter 7. Proteins 84
The structure of proteins 84
The properties of proteins 87
Functions of proteins in the body 88
Essential amino acids and protein quality 89
Sources of protein in the diet 93
Protein requirements 94
World food shortage and protein deficiency 95
Novel sources of protein 96
Chapter 8. Vitamins 99
Vitamin A (retinol) 100
The B vitamins 103
Thiamin 103
Riboflavin 105
Nicotinic acid 107
Other B vitamins 109
Vitamin C (ascorbic acid) 110
Vitamin D (cholecalciferol) 114
Vitamin E (the tocopherols) 117
Vitamin K 117
Chapter 9. Mineral Elements and Water 118
Mineral elements 118
Calcium 119
Iron 121
Sodium (and chlorine) 124
Potassium 125
Phosphorus 125
Iodine 125
Fluorine 126
Water 126
Hard water 128
Chapter 10. Basic Physiology 131
Cells 131
Metabolism 133
Tissues 136
Organs 138
Systems of the body 138
Chapter 11. Enzymes and Digestion 144
Enzymes 144
Digestion 147
Chapter 12. Food and Energy 152
1 kcal = 4.19 kj 152
Chapter 13. Commodities 160
Meat 160
Offal 163
Fish 163
Eggs 163
Milk 166
Cream 168
Butter 169
Yoghurt 170
Cheese 170
Cereals 172
Vegetables 177
Fruits 179
Chapter 14. Applied Nutrition 181
Nutritional considerations of groups of people 181
Meal planning 186
Chapter 15. An Introduction to Microbiology 190
Algae 193
Viruses 193
Microscopic fungi 194
Bacteria 197
Factors affecting the growth of microorganisms 202
Control of growth of microorganisms 207
Chapter 16. Food Poisoning and its Prevention 211
Bacterial food poisoning 212
Salmonella 214
Staphylococcus aureus 216
Clostridium perfringens (welchii) 217
Bacillus cereus 219
Clostridium botulinum 220
Vibrio parahaemolyticus 221
Prevention of food poisoning 221
Food- and water-borne diseases 228
Chapter 17. Food Spoilage and Food Preservation 232
Food preservation 232
APPENDIX I Percentage contribution of different foods to the nutrient content of the average household diet 243
APPENDIX II Recommended daily amounts of food energy and nutrients for population groups in the United Kingdom (Department of Health and Social Security, 1979) 245
Further Reading 248
Index 250

Produkt-Details

• Erscheint lt. Verlag: 22.10.2013
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik
• ISBN-10: 1-4831-3633-7 / 1483136337
• ISBN-13: 978-1-4831-3633-2 / 9781483136332