An Introduction to Tropical Food Science
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Cambridge University Press
- Date of Publication 25 November 1988
- ISBN 9780521336864
- Binding Paperback
- No. of pages328 pages
- Size 228x152x20 mm
- Weight 705 g
- Language English 0
Categories
Long description:
This introduction to tropical food science is meant for two groups of people. First, there are those living in the tropics who require a simple introductory text. Food science is perhaps the most important science affecting their lives. The second group consists of students, administrators and workers in industry and research in temperate zones, who are concerned with food problems but who have no first-hand knowledge of the tropics. The text provides a concise and accessible guide to all the major elements of the subject, including the nutritional value of tropical foodstuffs, its digestion, and the preparation and preservation of food. The author has taken care to avoid the use of jargon and the text is supplemented by many useful explanatory illustrations. The volume is suitable for first-year food science students at universities, polytechnics and colleges; graduate students taking conversion courses in food science; administrators, practitioners and students of food science in the tropics.
"...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
Table of Contents:
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.
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