Ebook: Food science
- Tags: Food--Composition--Study and teaching (Higher), Food industry and trade--Study and teaching (Higher), Food Industry Technology, Food--Study and teaching (Higher), HEALTH & FITNESS--Diets, HEALTH & FITNESS--Food Content Guides, HEALTH & FITNESS--Nutrition, MEDICAL--Nursing--Nutrition, MEDICAL--Nutrition, Nutrition--Study and teaching (Higher), Electronic books, Food -- Study and teaching (Higher), Food -- Composition -- Study and teaching (Higher), Nutrition -- Study and teaching (Higher), Food industry and tr
- Year: 2006
- Publisher: New Age International (P) Ltd.
- City: New Delhi
- Edition: Rev. 2nd ed
- Language: English
- pdf
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.;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.
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