Introduction
Kimia Pangan dan Gizi Winarno 2004 PDF is a popular reference book in the field of food science and nutrition. First published in 1980, the book has been revised and updated several times to reflect the latest developments in the field. This article will provide an overview of the book and its contents.
The Author
The author of Kimia Pangan dan Gizi Winarno 2004 PDF is Suyatno. He is a professor of food science and nutrition at Gadjah Mada University in Yogyakarta, Indonesia. His research focuses on food chemistry, food processing, and nutrition.
Contents
The book is divided into three parts. Part one covers the basics of food science, including food composition, food analysis, and food additives. Part two focuses on food processing and preservation, while part three discusses nutrition and health.
Part One: Food Science
In part one, readers will learn about the chemical composition of food, including carbohydrates, proteins, and fats. The book also covers food analysis techniques, such as chromatography and spectroscopy. Additionally, readers will learn about food additives and their role in food preservation and quality.
Part Two: Food Processing and Preservation
Part two of the book covers various food processing techniques, including thermal processing, dehydration, and fermentation. The book also discusses food packaging and storage, as well as food safety and hygiene.
Part Three: Nutrition and Health
The final part of the book focuses on nutrition and health. Readers will learn about the essential nutrients required by the human body, as well as the role of nutrition in disease prevention and treatment. The book also covers food allergies and intolerances, as well as dietary guidelines for different age groups.
Conclusion
Kimia Pangan dan Gizi Winarno 2004 PDF is an essential reference book for anyone working in the field of food science and nutrition. With its comprehensive coverage of food composition, processing, and nutrition, the book is a valuable resource for researchers, educators, and students alike. Whether you are a food scientist, nutritionist, or just someone interested in learning more about the science of food, this book is definitely worth checking out.