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Food Handbook
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Castsberg, C M E, G J M Kempen van Dommelen
xviii+364p., figs., tbls., indx., 25cm
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Weight :  0 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Bio-Green Other (Exc)
Year :  2018
 

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ISBN: 9789402412758
Status: In Stock 
Price: Rs 2495.00  

This textbook is intended for students of dietetics and applied home economics, for use in teacher training, higher hotel schools and for students of human nutrition in agricultural departments of universities. Students and others with a professional or personal interest who want to know more about foodstuffs and related products can also use it as a reference work. The first four chapters give a general introduction and deal with, in this order, production, distribution and legislation (Chapter 1), potential forms of quality deterioration and spoilage (Chapter 2), methods of preservation (Chapter 3), and the presence of additives and contaminants in foodstuffs (Chapter 4). The main part of the book (see the scheme on page 11) describes the various product groups and, group by group, deals with technology, composition, potential use and storage advice. Where appropriate, a description of typical and special products follows, including those that are not essential dietary items. We are indebted to the Board of Directors of the Hogeschool Nijmegen Akademie Dietetiek. We were allowed to use as the basis for this book a thesis written previously. We also thank our colleagues, especially those from the subject department of Food, and students from the Akademie Dietetiek for remarks and marginal notes, which they made in the aforementioned thesis.

Table of contents (32 chapters)
Production, distribution and legislation

Catsberg, C. M. E. (et al.)

Pages 17-30
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Quality deterioration and spoilage

Catsberg, C. M. E. (et al.)

Pages 31-41
Methods of preservation

Catsberg, C. M. E. (et al.)

Pages 42-57
Additives and contaminants

Catsberg, C. M. E. (et al.)

Pages 58-66
Meat and meat products

Catsberg, C. M. E. (et al.)

Pages 67-96
Game and fowl

Catsberg, C. M. E. (et al.)

Pages 97-107
Fish

Catsberg, C. M. E. (et al.)

Pages 108-123
Crustaceans and shellfish

Catsberg, C. M. E. (et al.)

Pages 124-133
Milk and some milk products

Catsberg, C. M. E. (et al.)

Pages 134-144
Butter

Catsberg, C. M. E. (et al.)

Pages 145-150
Cheese

Catsberg, C. M. E. (et al.)

Pages 151-167
Eggs

Catsberg, C. M. E. (et al.)

Pages 168-175
Oils and fats

Catsberg, C. M. E. (et al.)

Pages 176-182
Margarine

Catsberg, C. M. E. (et al.)

Pages 183-185
Cereals

Catsberg, C. M. E. (et al.)

Pages 186-204
Thickeners

Catsberg, C. M. E. (et al.)

Pages 205-210
Bread

Catsberg, C. M. E. (et al.)

Pages 211-224
Pulses

Catsberg, C. M. E. (et al.)

Pages 225-230
Potatoes

Catsberg, C. M. E. (et al.)

Pages 231-238
Vegetables

Catsberg, C. M. E. (et al.)

Pages 239-258
Fruit

Catsberg, C. M. E. (et al.)

Pages 259-282
Fungi

Catsberg, C. M. E. (et al.)

Pages 283-289
Herbs and spices

Catsberg, C. M. E. (et al.)

Pages 290-301
Salt

Catsberg, C. M. E. (et al.)

Pages 302-304
Sugar, syrup, confectionery and sweeteners

Catsberg, C. M. E. (et al.)

Pages 305-314
Honey

Catsberg, C. M. E. (et al.)

Pages 315-319
Coffee

Catsberg, C. M. E. (et al.)

Pages 320-324
Tea

Catsberg, C. M. E. (et al.)

Pages 325-329
Cocoa and chocolate

Catsberg, C. M. E. (et al.)

Pages 330-334
Mineral water and beverages

Catsberg, C. M. E. (et al.)

Pages 335-340
Alcoholic drinks

Catsberg, C. M. E. (et al.)

Pages 341-359
Vinegar

Catsberg, C. M. E. (et al.)

   

  Food Science
 
   

   
   

  Castsberg, C M E
Dommelen, G J M Kempen van
 
   

   
   
 
 
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