20778968
9780080319803
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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.Birch, Gordon G. is the author of 'Food Science, Third Edition (Pergamon International Library of Science, Technology, Engineering, and Social Studies)', published 1986 under ISBN 9780080319803 and ISBN 0080319807.
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