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Food Handbook

  • Book
  • © 1990

Overview

Authors:
  1. C. M. E. Catsberg

    1. College Hogeschool Nijmegen, The Netherlands

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    You can also search for this author in PubMed   Google Scholar

  2. G. J. M. Kempen-Van Dommelen

    1. College Hogeschool Nijmegen, The Netherlands

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    You can also search for this author in PubMed   Google Scholar

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

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Table of contents (32 chapters)

  1. Front Matter

    Pages i-15
    Download chapter PDF

  2. Production, distribution and legislation

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 17-30

  3. Quality deterioration and spoilage

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 31-41

  4. Methods of preservation

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 42-57

  5. Additives and contaminants

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 58-66

  6. Meat and meat products

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 67-96

  7. Game and fowl

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 97-107

  8. Fish

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 108-123

  9. Crustaceans and shellfish

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 124-133

  10. Milk and some milk products

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 134-144

  11. Butter

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 145-150

  12. Cheese

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 151-167

  13. Eggs

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 168-175

  14. Oils and fats

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 176-182

  15. Margarine

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 183-185

  16. Cereals

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 186-204

  17. Thickeners

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 205-210

  18. Bread

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 211-224

  19. Pulses

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 225-230

  20. Potatoes

    • C. M. E. Catsberg, G. J. M. Kempen-Van Dommelen
    Pages 231-238
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Keywords

About this book

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 areindebted 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.

Authors and Affiliations

  • College Hogeschool Nijmegen, The Netherlands

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

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