+44 1803 865913
By: HG Muller
295 pages, B/w photos
Aimed at food scientists and extension workers, this book provides a concise and accessible guide to all the major elements of the subject, including the nutritional value of tropical foodstuffs, their digestion, and the preparation and preservation of food.
...interesting and provides a good overview of food science in the tropics. Because more fruits and vegetables are coming from tropical countries, administrative and clinical dietitians will find this book useful. Journal of the American Dietetic Association
Preface; Part I. Foundations of Food Science: 1. The tropics: an introduction; 2. The nutritive value of food; 3. Digestion and absorption of food; 4. Nutritional needs through life; 5. The texture, colour and flavour of food; 6. Food microbiology; Part II. The Composition of Food: 7. Cereals and legumes; 8. Fruits and vegetables; 9. Non-alcoholic beverages; 10. Sugar and other sweeteners; 11. Foods of animal origin; Part III. Food Preparation and Preservation: 12. From kitchen to food factory; 13. Food preparation; 14. Food fermentations; 15. Food preservation; 16. Food additives; 17. Food, hygiene and health; Appendixes; Index.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
NHBS is my favorite supplier (very professional and fast). Bravo!
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985