Food Handbook

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen

Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Table of contents

  1. Front Matter
    Pages i-15
  2. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 17-30
  3. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 31-41
  4. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 42-57
  5. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 58-66
  6. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 67-96
  7. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 97-107
  8. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 108-123
  9. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 124-133
  10. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 134-144
  11. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 145-150
  12. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 151-167
  13. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 168-175
  14. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 176-182
  15. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 183-185
  16. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 186-204
  17. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 205-210
  18. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 211-224
  19. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 225-230
  20. C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 231-238

About this book

Introduction

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.

Keywords

alcohol carbohydrate carbohydrates fat food fungi microorganism nutrition proteins tea

Authors and affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-009-0445-3
  • Copyright Information Springer Science+Business Media B.V. 1990
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-6684-6
  • Online ISBN 978-94-009-0445-3
  • About this book