The Science of Food - Softcover

Bennion, M.

Softcover

ISBN 10: 0471616354 ISBN 13: 9780471616351

Publisher: John Wiley and Sons Ltd, 1989

Synopsis

Food preparation and processing have been undergoing many changes in recent years, since both the food industry and the average consumer have become more sophisticated in their knowledge and approach to food. Economic and political factors have further influenced food manufacture and consumption, so not only is food complex in its chemical composition and physical structure, but it has also become complex in its economic, social, political and emotional impact on people and populations. This book is designed for the college student who has already had an introduction to the study of food as well as some background in chemistry. The emphasis of the book is on the chemical and physical structure of food and the effects of processing and preparation on its properties. Research studies are often cited to support the discussion, although the review of research on each topic is not meant to be exhaustive.

About this edition

• Publisher: John Wiley and Sons Ltd
• Publication date: 1989
• ISBN 10: 0471616354
• ISBN 13: 9780471616351
• Binding: Paperback
• Number of pages: 598