This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods.
Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.
New edition of a text emphasizing the scientific aspects of the study of food, the objective of which is to elucidate the complex nature of foods and the changes that can occur as they are prepared, processed and stored. A knowledge of elementary nutrition and chemistry is assumed. Intended for use in a first course or as a supplement for advanced students. Annotation c. by Book News, Inc., Portland, Or.