Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent / by Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, A. S. Anitha Begum.

Format:

Book

Author/Creator:

Varghese, Suni Mary, author.

Series:

Chemistry of Foods, 2199-7209

Language:

English

Subjects (All):

Food--Analysis.

Food.

Chemistry.

Food--Safety measures.

Food Chemistry.

Food Safety.

Food Analysis.

Local Subjects:

Food Chemistry.

Food Safety.

Food Analysis.

Physical Description:

1 online resource (73 pages) : illustrations (chiefly color).

Edition:

1st ed. 2022.

Place of Publication:

Cham : Springer International Publishing : Imprint: Springer, 2022.

Summary:

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas. .

Contents:

Antioxidants and Nutritional Significance

Phytochemicals

Health Benefits of Non-nutrients. Dietary Fibre And Water

Food Additives

Food Safety and Quality Control in Food Industry

Food Preservation

Popular Indian Weight Loss Diets- Pros and Cons

Nutrition Education and Diet Counseling.

Other Format:

Print version: Varghese, Suni Mary Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

ISBN:

3-031-06304-X