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.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Mudambi, Sumati Rajagopal
Otros Autores: Rao, Shalini M., Rajagopal, M. V.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New Delhi : New Age International (P) Ltd., Publishers, 2006.
Edición:Rev. 2nd ed.
Temas:
Food > Study and teaching (Higher)
Food > Composition > Study and teaching (Higher)
Nutrition > Study and teaching (Higher)
Food industry and trade > Study and teaching (Higher)
Food Industry Technology.
HEALTH & FITNESS > Nutrition.
HEALTH & FITNESS > Diets.
MEDICAL > Nutrition.
MEDICAL > Nursing > Nutrition.
HEALTH & FITNESS > Food Content Guides.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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