Neelam Singh,
I. S. Singh
Food Nutrition, Science and Technology
Gebonden Engels 2024 1e druk 9781032760612Levertijd ± 11 werkdagen
Gratis verzonden
Samenvatting
This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It discusses the innovations and principles driving the future of nourishment. The latest scientific information on food nutrition, science and technology are compiled for a better understanding of each division.
Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)
Specificaties
Lezersrecensies
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Inhoudsopgave
Foreword
Preface
Part I: Food Nutrition
1. Fundamentals of food and nutrition science
2. Macro nutrients: Carbohydrate and water
3. Macro nutrients: Proteins and fats
4. Micro nutrients: Vitamins
5. Minerals
6. Nutritive value of plant-based foods
7. Nutritive value of animal-based foods
8. Dietary allowances in normal life cycle
9. Dietary allowances in disorders/diseases
Part II: Food Science
10. Food sources
11. Nutritional benefits maximization
12. Food selection
13. Food storage
14. Food spoilage
15. Food Enzymes
16. Food additives
17. Food preservation
18. Food quality evaluation
19. Food packaging
Part III: Food Technology
20. Cereal food products and processing technique
21. Pulse products and processing technique
22. Nuts and oil seed products and processing technique
23. Fats and oil processing
24. Fruit products and processing technique
25. Vegetable products and processing technique
26. Spice products and processing technique
27. Sugarcane products and processing technique
28. Tea, coffee and cocoa beverage
29. Milk products and processing technique
30. Meat and poultry products and processing technique
31. Fish products and processing technique
32. Processing waste and utilization
33. Food safety and standard
Index
Preface
Part I: Food Nutrition
1. Fundamentals of food and nutrition science
2. Macro nutrients: Carbohydrate and water
3. Macro nutrients: Proteins and fats
4. Micro nutrients: Vitamins
5. Minerals
6. Nutritive value of plant-based foods
7. Nutritive value of animal-based foods
8. Dietary allowances in normal life cycle
9. Dietary allowances in disorders/diseases
Part II: Food Science
10. Food sources
11. Nutritional benefits maximization
12. Food selection
13. Food storage
14. Food spoilage
15. Food Enzymes
16. Food additives
17. Food preservation
18. Food quality evaluation
19. Food packaging
Part III: Food Technology
20. Cereal food products and processing technique
21. Pulse products and processing technique
22. Nuts and oil seed products and processing technique
23. Fats and oil processing
24. Fruit products and processing technique
25. Vegetable products and processing technique
26. Spice products and processing technique
27. Sugarcane products and processing technique
28. Tea, coffee and cocoa beverage
29. Milk products and processing technique
30. Meat and poultry products and processing technique
31. Fish products and processing technique
32. Processing waste and utilization
33. Food safety and standard
Index
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