United States
£ GBP
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.
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.
...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
