Foods [electronic resource], acts and principles / N. Shakuntala Manay, M. Shadaksharaswamy.

Format:

Book

Author/Creator:

Manay, N. Shakuntala.

Contributor:

Shadaksharaswamy, M.

Language:

English

Subjects (All):

Nutrition.

Food.

Physical Description:

1 online resource (519 p.)

Edition:

3rd, rev. ed.

Place of Publication:

acts and principles /

New Delhi : New Age International, 2008.

Language Note:

English

Summary:

About the Book: The book deals with foods from the point of view of cultural practices in India. Each food is discussed from the point of its production, processing and utilization in the Indian context. Foods of special importance in the Indian diet like pulses, spices and nuts are considered at length. The book gives a comprehensive account of foods and their products with regard to production, composition, nutritive value, uses and preservation. Indigenous food preparations based on fermented rice and pulse, milk and Indian confectionery have been discussed. Various laws issued by the government to control food quality are highlighted. Food is more than nutrients. In addition to nursing our body and promoting good health, foods have an effect on our mind, emotion and spiritual life. There is of late, a great awareness in the relationship of food and spiritual life. In the second edition a new chapter on Nutrition, Health and Food Consciousness was included. In addition to it, this edition deals with body, mind, emotion and its relation to spiritual health. Health as a constant growth of spirit is a progressive unfoldment, a growth which is teleotic (or Teleosis) and the limitation of the present concept backed up with scientific study in connection with the same, has been cited, thus bridging the gap between pure science and spiritual life. Contents: Introduction Part I: Food Chemistry Carbohydrates Lipids Proteins Vitamins Minerals Water Pigments and Colours Flavour Enzymes Properties of Foods Part II: Food and Food Products Beverages Fruits Vegetables Cereals Cereal Products Pulses Nuts Oils and Fats in Foods Spices Milk and Milk Products Eggs Meat Poultry Seafoods Sugar and Confectionery Part III: Food Preparation, Preservation and Processing Cooking of Foods Food Quality Food Additives Food Preservation and Processing Nutrition, Health and Food Consciousness

Contents:

""Cover ""; ""Contents""; ""Foreword""; ""Preface to the First Edition""; ""Preface to the Second Edition""; ""Chapter 1. Introduction""; ""1.1 Food as a Source of Nutrients""; ""1.1.1 Nutrients""; ""1.2 Food Is More than Nutrients""; ""1.3 Food Intake and Its Regulations""; ""1.3.1 Hunger Appetite and Satiety""; ""1.3.2 Regulation of Hunger""; ""1.4 Food Patterns""; ""1.5 Population and Food Production""; ""1.5.1 Population Growth""; ""1.5.2 Food Production""; ""1.6 Food and the Future""; ""1.6.1 Genetically Modified Foods""; ""1.6.2 Organic Foods""; ""Chapter 2. Carbohydrates""

""2.1 Introduction""""2.2 Monosaccharides""; ""2.2.1 Structure""; ""2.2.2 Properties of Monosaccharides""; ""2.2.3 Monosaccharide Derivatives""; ""2.3 Oligosaccharides""; ""2.4 Function of Sugars in Foods""; ""2.4.1 Browning Reactions (Non-enzymic)""; ""2.5 Polysaccharides""; ""2.5.1 Properties of Polysaccharides""; ""2.5.2 Starch""; ""2.5.3 Dextrin""; ""2.5.4 Glycogen""; ""2.5.5 Cellulose""; ""2.5.6 Hemicelluloses""; ""2.5.7 Pectic Substances""; ""2.5.8 Gums""; ""Chapter 3. Lipids""; ""3.1 Classification""; ""3.2 Role of Lipids""; ""3.3 Fatty Acids""; ""3.3.1 Saturated Fatty Acids""

""3.3.2 Unsaturated Fatty Acids""""3.3.3 Essential Fatty Acids""; ""3.4 Triglycerides""; ""3.5 Physical Characteristics""; ""3.5.1 Polymorphism""; ""3.6 Reactions of Fats""; ""3.6.1 Rancidity""; ""3.6.2 Polymerization""; ""3.7 Phospholipids""; ""3.8 Lipids in Foods""; ""Chapter 4. Proteins""; ""4.1 Amino Acids""; ""4.1.1 Classification of Amino Acids""; ""4.1.2 Properties""; ""4.2 Peptides""; ""4.3 Proteins""; ""4.3.1 Protein Structure""; ""4.3.2 Properties of Proteins""; ""4.3.3 Denaturation""; ""4.3.4 Protein Gels""; ""4.4 Food Proteins""; ""4.5 Non-traditional Proteins""

""4.6 Nutritional Importance""""Chapter 5. Vitamins""; ""5.1 Fat-Soluble Vitamins""; ""5.1.1 Vitamin A""; ""5.1.2 Vitamin D (Calciferol)""; ""5.1.3 Vitamin E (Tocopherol)""; ""5.1.4 Vitamin K""; ""5.2 Water-Soluble Vitamins""; ""5.2.1 Thiamine (Vitamin B-1)""; ""5.2.2 Riboflavin (Vitamin B-2)""; ""5.2.3 Niacin""; ""5.2.4 Pyridoxine (Vitamin B�6)""; ""5.2.5 Folic Acid""; ""5.2.6 Biotin""; ""5.2.7 Pantothenic Acid""; ""5.2.8 Cobalamin (Vitamin B-12)""; ""5.2.9 Ascorbic acid (Vitamin C)""; ""Chapter 6. Minerals""; ""6.1 Macronutrients""; ""6.1.1 Calcium""; ""6.1.2 Phosphorus""

""6.1.3 Sulphur""""6.1.4 Magnesium""; ""6.1.5 Sodium, Potassium and Chlorine""; ""6.2 Micronutrients""; ""6.2.1 Iron""; ""6.2.2 Fluorine""; ""6.2.3 Zinc""; ""6.2.4 Copper""; ""6.2.5 Iodine""; ""6.2.6 Chromium""; ""6.2.7 Cobalt""; ""6.2.8 Other Micronutrients""; ""Chapter 7. Water""; ""7.1 Physical Properties of Water""; ""7.2 Structure of Water Molecule""; ""7.3 Bound Water""; ""Chapter 8. Pigments and Colours""; ""8.1 Chlorophylls""; ""8.2 Myoglobin and Haemoglobin""; ""8.3 Anthocyanins""; ""8.4 Flavonoids""; ""8.5 Tannins""; ""8.6 Betalains""; ""8.7 Quinones and Xanthones""

""8.8 Carotenoids""

Notes:

Description based upon print version of record.

ISBN:

1-282-53182-4

9786612531828

81-224-2942-4