The Food Debate
Hodder Arnold H&S (Verlag)
978-0-340-52748-1 (ISBN)
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This guide reviews current issues relating to food production, storage and cooking (such as the use of additives, microwaves, irradiation, lysteria and salmonella outbreaks) and tries to present the facts in an unbiased and balanced way. Individual foods are discussed in relation to their composition, processing, nutritional value and the effects of cooking. The book contains a large glossary of food terms that are used in food science, technology, catering and nutrition. This, together with the complete list of permitted additives, their use and E numbers in the appendix, will prove useful to anyone wishing to understand more fully or take part in the current food debate.
Part 1 Current issues: additives - a balanced view; nutrition update; a look at modern food processing; food spoilage and food processing. Part 2 Foods: dairy products - milk, cream, butter, milk products, concentrated milks, ice-cream, cheese, yogurt, eggs; non-dairy fats - margarine, cooking fats, shortenings and oil; meat and meat products - meat, meat product regulations, sausages, cured meats, poultry products, meat substitutes; fish - white and oily fish, shellfish; fruit and fruit products - fruit, fruit juices, preserves; veg and veg products - vegetables, pickles; cereal and cereal products - flour, bread, cakes and biscuits, pasta; breakfast cereals; beverages - soft drinks, tea, coffee, wine, beer; confectionery - chocolate, sugar, instant desserts. Part 3 Glossary. Appendix: list of permitted additives.
| Erscheint lt. Verlag | 21.6.1990 |
|---|---|
| Zusatzinfo | half-tones, line drawings, b&w photographs, glossary, index |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 234 x 157 mm |
| Gewicht | 421 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-340-52748-X / 034052748X |
| ISBN-13 | 978-0-340-52748-1 / 9780340527481 |
| Zustand | Neuware |
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