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Food science /
The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin is discussed in detail.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New Delhi :
New Age International (P) Ltd., Publishers,
2006.
|
| Edición: | Rev. 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Mudambi, Sumati Rajagopal. | |
| 245 | 1 | 0 | |a Food science / |c Sumati R. Mudambi, Shalini M. Rao, M.V. Rajagopal. |
| 250 | |a Rev. 2nd ed. | ||
| 260 | |a New Delhi : |b New Age International (P) Ltd., Publishers, |c 2006. | ||
| 300 | |a 1 online resource (xviii, 224 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references. | ||
| 505 | 0 | |a Nature of Food Study -- Basic Chemistry of Foods -- Food as a Source of Nutrients -- Basic Food Groups and their Nutrient Contribution -- Food Preparation and Processing Techniques -- Effect of Preparation and Processing on Food Components -- Food Acceptance and Sensory Evaluation of Foods -- Water -- Carbohydrates in Foods -- Protein Foods of Plant and Animal Origin -- Oils and Fats -- Vegetables -- Fruits and Fruit Preparations -- Beverages-Tea, Coffee, Fruit Juices and Others -- Spices and Flavouring Agents -- Food Preservation -- Home Scale Methods of Food Preservation -- Food Sanitation and Hygiene -- Food Borne Diseases -- Food Laws and Food Standards. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin is discussed in detail. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Study and teaching (Higher) | |
| 650 | 0 | |a Food |x Composition |x Study and teaching (Higher) | |
| 650 | 0 | |a Nutrition |x Study and teaching (Higher) | |
| 650 | 0 | |a Food industry and trade |x Study and teaching (Higher) | |
| 650 | 1 | |a Food Industry Technology. | |
| 650 | 7 | |a HEALTH & FITNESS |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Diets. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Nursing |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Food Content Guides. |2 bisacsh | |
| 650 | 7 | |a Food |x Composition |x Study and teaching (Higher) |2 fast | |
| 650 | 7 | |a Food industry and trade |x Study and teaching (Higher) |2 fast | |
| 650 | 7 | |a Food |x Study and teaching (Higher) |2 fast | |
| 650 | 7 | |a Nutrition |x Study and teaching (Higher) |2 fast | |
| 700 | 1 | |a Rao, Shalini M. | |
| 700 | 1 | |a Rajagopal, M. V. | |
| 758 | |i has work: |a Food Science (Text) |1 https://id.oclc.org/worldcat/entity/E39PCY7tymmMJMJRqDY9k4WbMK |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Mudambi, Sumati R. |t Food science. |b 2nd rev. ed. |d New Delhi : New Age International, ©2006 |z 8122417795 |z 9788122417791 |w (OCoLC)173807242 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=346108 |z Texto completo |
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