Food Science, Third Edition

The aim of this third edition, as of previous ones, is to give an introductory but up-to-date account of the science of food. The book deals with the nature of food and what happens when it is stored, processed, preserved, cooked, eaten and digested. Coverage is given to the major changes that have occurred over the last decade. The main perspectives of the subject are outlined in a new introductory chapter and recent advances in understanding, such as the new appreciation of the importance of fibre in diet, are emphasized. The book concludes with a discussion of the relationship between the food we eat and health and disease.

Food Science, Third Edition (Pergamon International Library of Science, Technology, Engineering & Social Studies)

Cameron, A. G.

Spencer, M.

Birch, G.G.

Cookbooks, Food & Wine

Pergamon

Health, Fitness & Dieting

Interactions of Food Components

Science & Math

Technology

Elsevier Applied Science

Sensory Properties of Foods (Applied Science)

Applied Science Pubs

Low-Calorie Products

Enzymes and Food Processing

Engineering & Transportation

Parker, K.J.

Blakebrough, N.

Engineering

Springer

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