Food science / Sumati R. Mudambi, Shalini M. Rao, M.V. Rajagopal.

Format:

Book

Author/Creator:

Mudambi, Sumati Rajagopal.

Contributor:

Rao, Shalini M.

Rajagopal, M. V.

Language:

English

Subjects (All):

Food--Study and teaching (Higher).

Food.

Food--Composition--Study and teaching (Higher).

Nutrition--Study and teaching (Higher).

Nutrition.

Food industry and trade--Study and teaching (Higher).

Food industry and trade.

Physical Description:

1 online resource (245 p.)

Edition:

Rev. 2nd ed.

Place of Publication:

New Delhi : New Age International (P) Ltd., Publishers, 2006.

Language Note:

English

Summary:

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

Contents:

Cover; Preface; Contents; Chapter 1 Nature of Food Study; Chapter 2 Basic Chemistry of Foods; Chapter 3 Food as a Source of Nutrients; Chapter 4 Basic Food Groups and their Nutrient Contribution; Chapter 5 Food Preparation and Processing Techniques; Chapter 6 Effect of Preparation and Processing on Food Components; Chapter 7 Food Acceptance and Sensory Evaluation of Foods; Chapter 8 Water; Chapter 9 Carbohydrates in Foods; Chapter 10 Protein Foods of Plant and Animal Origin; Chapter 11 Oils and Fats; Chapter 12 Vegetables; Chapter 13 Fruits and Fruit Preparations

Chapter 14 Beverages-Tea, Coffee, Fruit Juices and OthersChapter 15 Spices and Flavouring Agents; Chapter 16 Food Preservation; Chapter 17 Home Scale Methods of Food Preservation; Chapter 18 Food Sanitation and Hygiene; Chapter 19 Food Borne Diseases; Chapter 20 Food Laws and Food Standards; Appendix - Table of Abbreviations and Table of Equivalence; Further Reading

Notes:

Description based upon print version of record.

Includes bibliographical references.

ISBN:

1-281-44966-0

9786611449667

81-224-2308-6

OCLC:

310092482