Tropical food science /
Jaime, Cristina García
Tropical food science / by Cristina García Jaime. - Oakville, ON : Canada Delve Publishing, 2020 - 1 online resource (230, pages) : color illustrations.
https://portal.igpublish.com/iglibrary/obj/ARCLER0000672?searchid=16298681660209WpBsjSYux_lUD2c_mGm5
Include bibliographical references and index
1. Introduction to food science -- 2. Tropical food science : a global perspective -- 3. The nutritive value of food -- 4. Food absorption and digestion -- 5. Tropical foods of pacific region -- 6. Tropical food processing -- 7. Tropical yams and its nutritional value -- 8. Tropical fruits and its processing -- 9. Non-alcoholic beverages and the tropical regions -- 10. Tropical food, hygiene, and health.
Tropical Food Science discusses about food science and its various related fields like food microbiology, food engineering and processing, food chemistry and biochemistry. It also discusses the tropical food science from the global perspective, its geography and climate. The nutritional values of some tropical foods like proteins, carbohydrates, fat and oil, vitamins have also been discussed. This book throws light on the nutritive value of food, importance of food labels on packaged foods as it tells about the ingredients and nutrients contain inside it. There is a discussion about food processing and nutrition of tropical foods, the effects of processing and storage of food and the various processes affecting food nutrient content like fertilizers, milling, blanching, canning etc. Also discussed in the book is food absorption and digestion and its related aspects like absorption of the digestive products and digestive enzymes and small intestine.
9781774074770 (e-book)
Tropical fruit--Health aspects
Tropical fruit--Nutrition
Tropical fruit--Processing
Food crops--Tropics
Nutrition--Tropics
Diet--Tropics
TX360 / T75J19 2020
Tropical food science / by Cristina García Jaime. - Oakville, ON : Canada Delve Publishing, 2020 - 1 online resource (230, pages) : color illustrations.
https://portal.igpublish.com/iglibrary/obj/ARCLER0000672?searchid=16298681660209WpBsjSYux_lUD2c_mGm5
Include bibliographical references and index
1. Introduction to food science -- 2. Tropical food science : a global perspective -- 3. The nutritive value of food -- 4. Food absorption and digestion -- 5. Tropical foods of pacific region -- 6. Tropical food processing -- 7. Tropical yams and its nutritional value -- 8. Tropical fruits and its processing -- 9. Non-alcoholic beverages and the tropical regions -- 10. Tropical food, hygiene, and health.
Tropical Food Science discusses about food science and its various related fields like food microbiology, food engineering and processing, food chemistry and biochemistry. It also discusses the tropical food science from the global perspective, its geography and climate. The nutritional values of some tropical foods like proteins, carbohydrates, fat and oil, vitamins have also been discussed. This book throws light on the nutritive value of food, importance of food labels on packaged foods as it tells about the ingredients and nutrients contain inside it. There is a discussion about food processing and nutrition of tropical foods, the effects of processing and storage of food and the various processes affecting food nutrient content like fertilizers, milling, blanching, canning etc. Also discussed in the book is food absorption and digestion and its related aspects like absorption of the digestive products and digestive enzymes and small intestine.
9781774074770 (e-book)
Tropical fruit--Health aspects
Tropical fruit--Nutrition
Tropical fruit--Processing
Food crops--Tropics
Nutrition--Tropics
Diet--Tropics
TX360 / T75J19 2020